Serrano Ham Wrapped Yellowfin Tuna With Romesco Sauce Recipes

GRILLED TUNA WITH ROMESCO SAUCE

Steps:

• Make the romesco sauce: In a food processor, combine the red peppers, almonds, bread, vinegar, honey and smoked paprika. Pulse to combine. With the motor running, add the olive oil and puree until combined. Season with salt and pepper to taste.
• Make the fish: Preheat an outdoor grill or a grill pan to medium high. Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides. Grill for about 2 minutes on each side. Remove from the grill, tent with foil and let stand for a few minutes. Thinly slice the tuna and serve with the romesco sauce.

SERRANO HAM AND MANCHEGO CROQUETAS

Steps:

• In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
• To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
• Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

SERRANO-HAM-WRAPPED YELLOWFIN TUNA WITH ROMESCO SAUCE

Steps:

• Cover chiles with boiling-hot water and soak until softened, about 30 minutes.
• Put oven rack in middle position and preheat oven to 400°F.
• While chiles soak, toss onion and garlic with 1 tablespoon olive oil in a shallow baking pan, then spread out evenly and roast until golden, 15 to 20 minutes. Stir in almonds and bread cubes and roast until almonds are golden, about 10 minutes. Cool in pan on a rack.
• Drain soaked chiles in a sieve set over a small bowl and reserve soaking water. Discard stems and seeds.
• Blend soaked chiles (use caution when blending hot liquids), roasted bread mixture, piquillo peppers, paprika, vinegar, extra-virgin olive oil, and salt until smooth, adding reserved chile water, 1 tablespoon at a time, to thin to desired consistency.
• Sprinkle tuna all over with salt and pepper and tightly wrap middle of each piece with a slice of serrano ham (ends of tuna will be exposed).
• Heat 1 tablespoon olive oil in a 12-inch heavy skillet over high heat until just smoking, then sear tuna, turning over once, until ham is golden brown and crisp but tuna is still very rare in center, about 3 minutes total.
• Serve tuna with sauce.

ASPARAGUS WRAPPED IN SERRANO HAM

Steps:

• Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.