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Albacore Tuna a la Plancha, Mojo Rojo


Chef Adam Donnelly,

Melt-in-your mouth slices of fleshy, albacore tuna
are imbued with the pungent flavours of cumin and
smoked paprika in this light dish from the Andalucía
region of southern Spain.

Albacore Tuna
1 loin of albacore tuna
salt and pepper, to taste
coarse sea salt, to taste
1 lemon

Mojo Rojo
8 garlic cloves, minced
2 dried ancho chilies, soaked, seeds removed
2 tsp smoked paprika
1 tsp ground cumin
1 cup olive oil
1 tsp sherry vinegar
1 tsp water
salt and pepper, to taste

Albacore Tuna
1. Season heavily with salt and pepper. In a very hot pan sear each side for 20 secs.
2. Remove from the pan and let rest for 2 mins.
3. Slice the tuna into 1/2″ pieces.

Mojo Rojo
1. Place all ingredients in a blender and blend for 2 mins until smooth.

1. Garnish tuna slices with sea salt and a drizzle of freshly squeezed lemon juice.
2. Spoon Mojo Rojo over top and serve.

Yield 2 servings

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