Serrano-Ham-Wrapped Yellowfin Tuna with Romesco Sauce

Ingredients

  • 8 very thin slices serrano ham (about 1/4 lb)
  • 1 tablespoon olive oil
  • 1 large red onion
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/3 cup almonds with skins (raw)
  • + 10 more ingredients
    • 1 cup bread cubes from Italian or French loaf
    • 4 bottled piquillo peppers
    • 8 1-inch-thick rectangular pieces center-cut sushi-grade yellowfin tuna (1/4 lb)
    • 4 dried New Mexico chiles
    • 2 cups water
    • ¼ cup red-wine or Sherry vinegar
    • ½ cup extra-virgin olive oil
    • 1/8 teaspoon salt
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

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....

View full recipe at Epicurious

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