Top Chef Judge Gail Simmons partners with Genova to create Mediterranean-Inspired dinner party collection

Name: Top Chef Judge Gail Simmons partners with Genova to create Mediterranean-Inspired dinner party collection
Cuisine: Mediterranean
Ingredients: Romesco Ingredients; 3 large Roma tomatoes; 1 roasted red pepper (skin removed and seeded or from a jar), coarsely chopped; 1/2 cup roasted salted almonds or Marcona almonds; 1 garlic clove, chopped; 2 tablespoons sherry vinegar; 1/4 teaspoon sweet smoked paprika; 1/4 teaspoon red pepper flakes (optional); 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; Tuna Board Ingredients; 2 cans of Genova Yellowfin Tuna in Olive Oil; 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 bunch spring onions or scallions, ends trimmed; 1 lemon, halved crosswise; Kosher salt; Freshly ground black pepper; 1 yellow or green zucchini, sliced 1/2-inch thick on the bias, halved lengthwise if large; 1 bell pepper, sliced lengthwise into 1-inch pieces; 1/2 cup roasted, salted almonds or Marcona almonds; 1/2 cup halved marinated artichokes, drained and pat dry; 1 bunch small radishes, cut in half; 1/2 cup green olives; 1/2 cup black olives; 4 ounces Manchego cheese, sliced into triangles; 2 tablespoons flat leaf parsley, chopped

5 steps

Top Chef judge and cookbook author, Gail Simmons' Genova Tuna Romesco Salad Board

Updated at: Wed, 16 Aug 2023 17:44:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2777.5 kcal (139%)

Total Fat226.5 g (324%)

Carbs82.7 g (32%)

Sugars29.2 g (32%)

Protein119.3 g (239%)

Sodium5006 mg (250%)

Fiber30.2 g (108%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3Roma tomatoes

large

1roasted red pepper

skin removed and seeded or from a jar, coarsely chopped

½ cuproasted salted almonds

or Marcona almonds

1garlic clove

chopped

2 tablespoonssherry vinegar

¼ teaspoonsweet smoked paprika

¼ teaspoonred pepper flakes

optional

¾ teaspoonkosher salt

¼ teaspoonfreshly ground black pepper

¼ cupextra-virgin olive oil

2cans of Yellowfin Tuna in Olive Oil

1 tablespoonextra-virgin olive oil

plus more for brushing

1 bunchspring onions

or scallions, ends trimmed

1lemon

halved crosswise

kosher salt

freshly ground black pepper

1yellow zucchini

or green, sliced 1/2-inch thick on the bias, halved lengthwise if large

1bell pepper

sliced lengthwise into 1-inch pieces

½ cuproasted salted almonds

or Marcona almonds

½ cupmarinated artichokes

halved, drained and pat dry

1 bunchradishes

small, cut in half

½ cupgreen olives

½ cupblack olives

4 ouncesManchego cheese

sliced into triangles

2 tablespoonsflat leaf parsley

chopped

Instructions

Step 1

Preheat broiler. Cover a sheet pan with parchment paper or foil. Place the tomatoes on the sheet pan and broil until well charred on both sides, 2 to 4 minutes per side. Transfer tomatoes to a bowl, allow to cool slightly then remove the skin, core, seed, and coarsely chop. Reserve the seeds and inner flesh for another use (see note below).

Step 2

In the bowl of a blender, combine the tomatoes, roasted red pepper, almonds, garlic, vinegar, paprika, chili flakes if using, salt and pepper until a chunky paste forms. With the blender on high speed, slowly drizzle in the oil, scraping down the sides of the blender when needed, until well incorporated but still a rustic texture. Transfer the romesco to a bowl and taste for seasoning. Allow romesco to sit covered at room temperature for one hour before serving.

Step 3

While the romesco rests, prepare the board. Start by draining the tuna and set aside in a bowl. Set a grill or grill pan on medium-high heat and brush it with olive oil. Grill the spring onions or scallions until charred and just tender, about 4 minutes per side. Grill the lemon halves, flesh-side down, until grill marks appear, about 3 minutes. Remove onions and lemon to a large plate and season with salt and pepper.

Step 4

Toss the zucchini and red pepper in the olive oil and season with salt and pepper. Grill until charred and just tender, about 3 minutes per side. Remove to the same plate to cool slightly.

Step 5

Right before dinner guests arrive, assemble the board. With a large spoon, scoop a generous amount of romesco into the center of your board. Using the back of the spoon spread the romesco into a wide circle with a well in the center. Gently pile the Genova Yellowfin Tun in Olive Oil into the well. Place the grilled, marinated and raw vegetables, cheese, charred lemon halves, and almonds around the romesco and tuna. Sprinkle the tuna with the chopped parsley just before serving.

View on basilandsalt.com

↑Support creators by visiting their site 😊