Serrano-Ham-Wrapped Yellowfin Tuna with Romesco Sauce

Ingredients

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

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