A charcuterie board with a pescatarian twist! TopChef judge Gail Simmons shares her recipe for Genova Tuna Romesco:
1 roasted red pepper , coarsely chopped¼ tsp red pepper flakes 2 cans of Genova YellowfinTuna in Olive Oil1. Preheat the broiler. Cover a sheetpan 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.
2. In the bowl of a blender, combine the tomatoes, roasted red pepper, almonds, garlic, vinegar, paprika, red pepper flakes , 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 the romesco to sit covered at room temperature for 1 hour before serving.
3. Right before guests arrive, assemble the board: With a large spoon, scoop a generous amount of the romesco into the center of the 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 Tuna in Olive Oil into the well. Place your accompaniments of choice around the romesco and tuna. Sprinkle the tuna with the chopped parsley just before serving.
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