Grilled tuna with salmorejo sauce (Atún a la brasa com salmorejo) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 203) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on February 22, 2019

    One of those recipes I never would have tried if it hadn't come up when, on a whim, I threw "leeks" and "tuna" in my EYB search because I had some leeks I needed to use up and quick. We really, really enjoyed it. I loved the salty/crispy leeks contrasted with the milder/sweet flavor of the salmorejo sauce. Because it's the middle of winter I didn't grill the tuna, but cooked in the same cast-iron pan I cooked the leeks in. Excellent and would make again.

  • L.Nightshade on August 15, 2015

    The salmorejo sauce is made a couple hours in advance so the flavors develop. Mine didn’t develop much, sad to say. I think it was the fault of our tomatoes, not the most flavorful orbs. Since the tomatoes are drained, and the bread is supposed to be soaked in water, I soaked it instead in the juice drained from the tomatoes, not wanting to dilute the already tame tomato taste. In the end, I went off recipe, and added a touch of paprika and a plop of sun-dried tomatoes in oil, and puréed it again. This worked out fine. While the tuna is on the grill, leeks are frizzled in oil, then sprinkled with salt. The tuna is sliced, topped with the leeks, and served with a little cup of the sauce. I loved the leek hay on the tuna, all salty and crispy, and with my modifications, the sauce was quite nice with the tuna. I’m sure the sauce would be fine made with good quality tomatoes. http://chowhound.chow.com/topics/1020811?commentId=9685800#9685800

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