Spanish · Dinner
Grilled Tuna Belly Board
Grilled tuna belly is seared hot and fast then rested alongside roasted piquillo peppers, marcona almonds, manchego shavings, and crusty bread. Smoked paprika, lemon, and olive oil finish the fish, creating a smoky, briny Spanish tapas board centered on one thick-cut seared tuna belly fillet.
$10
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
588Calories
41.3gProtein
34.9gFat
27.1gCarbs
3.9gSugar
4.3gFiber
1046mgSodium
127mgChol
9.1gSat Fat
780mgPotassium
310mgCalcium
3.1mgIron
4.2mcgVitamin B12
22mgVitamin C
pescatarian
gluten-free-adaptable
protein-rich
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the tuna belly dry, rub with half the olive oil and smoked paprika, then rest at room temperature 5 minutes.
2
Grill
Sear the tuna on a hot griddle over high heat 2 minutes per side until charred outside and pink in the center.
3
Rest
Transfer the tuna to a cutting board and rest 5 minutes until firm enough to slice cleanly into thick strips.
4
Plate
Arrange the tuna, grilled baguette brushed with remaining oil, manchego, almonds, and piquillo peppers on a wooden board; scatter parsley, season with salt and pepper, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tuna belly fillet
- 2 tbsp2 tbsp olive oil, divided
- 1 tsp1 tsp smoked paprika
- 11 lemon, cut into wedges
- 2 oz56g manchego cheese, shaved
- 1.4 oz40g marcona almonds
- 2.8 oz40g, about 3 pieces roasted piquillo peppers
- 2 oz56g crusty baguette slice
- 1/2 tsp1/2 tsp flaky salt
- a pinch of black pepper
- 2 tsp2 tsp fresh parsley
