Tuna with Romesco sauce….From Neil Perry in Good Living.
I saw this in last week’s Good Living and though that it sounded delicious. And it is. Perfect to have on standby in the fridge when you need to eat but don’t want to cook. Add more chillie if you like it hot. Great with fish, chicken, pasta….
You need for 4 girls, 3 men, 12 models
4 Fillets tuna or Snapper
2 Red Capsicums
2 Tomatoes
160ml Extra Virgin Olive Oil
4 small red Chilli
4 Chopped Garlic Cloves
1 Slice Crusty White Bread
¼ cup blanched Almonds.
¼ cup skinned Hazelnuts
1 tablespoon White Wine Vinegar
Small bunch parsley Sea Salt Pepper
• Before cooking Preheat oven to about 200
• Toss in the capsicums and roast them
• Sit back and have a glass of wine and read the latest Vanity Fair ‘Green Issue’ while capsicums roast
• Then peel and deseed capsicums. Watch the manicure
• Neil Perry says to De seed and peel tomatoes. I say only if you can be bothered. I wasn’t. I didn’t.
• In a frypan dry “roast” hazelnuts.
• Exfoliate the hazelnuts if you want to. This means rub the skins off . This can be boring. Delegate this task to George Clooney. Tell him to put them in a tea towel and give it a good rub. ( Ask George to repeat this task with you in tea towel )
• Peel then chop the garlic in half. Not any smaller because you want it in big clumps. Big is good.
• Deseed the chillies and cut in half .Ditto .
• Cut off the platforms, sorry, the crust from the slice of bread and roughly chop it.
• You may eat the crust. Scientific fact: There are no calories in any food that is eaten while cooking.• Heat olive oil in a fry pan and toss in garlic, chillies, bread and almonds. Smells divine
• Watch them cook and wait till they are a lovely caramel colour. Think as golden as a Miu Miu bag.
• Let it all cool a little
• While you pour another wine
• Then toss the bread/garlic mix in a whizzer
• Then throw in the capsicums, tomato, and hazelnuts as well
• Whizz it till all combined
• Then pour olive oil and vinegar in the whiz for one more mix.
• What a divine colour! It’s a vivid red/orange. Think the Marni patent bag. Gorgeous.
• Add salt and pepper and add more if you need.
• Now cook your fish anyway you desire.
• Serve a simple chic piece of fish with a divine dollop of Romesco sauce drizzled on top. It’s so Missoni especially when you accessorise with a sprinkle of green parsley.
• Neil Perry says green beans will be perfect with this or just try a green salad. Anything green is good.
• Some crusty bread is important too to soak up sauce.
• Buon Appetito!
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