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Seared Tuna with Toasted Cumin-Tomato Sauce

by Sally Bernstein

Makes 8-10 tapa servings


1 pound fresh tuna
¼ cup olive oil
1 handful of sliced almonds
½ teaspoon paprika
1 teaspoon minced garlic
salt & pepper
toasted cumin tomato sauce (below)

Cut tuna into 4 oz. pieces and drizzle with a few tablespoons of olive oil.  Mix almonds, aprika, garlic, salt and pepper in a bowl.  Toss tuna pieces with almond mixture until the fish is well coated.  

Heat the remaining olive oil in a sauté pan on medium-high heat. Sear the tuna for about 2 minutes per side.  Remove the pan and serve immediately with the sauce.


Toasted Cumin Tomato Sauce
Makes 2 ½ cups

1 tablespoon whole cumin seed
½ white onion, diced
¼ olive oil
¼ cup sweet cooking sherry
6 roma tomatoes, diced
6 cloves garlic
1 cup tomato juice
salt & black pepper

Toast cumin seeds in a hot, dry skillet by tossing the seeds for about 1 minute over high heat.  Grind in a spice grinder and set aside. 

In a small saucepan on high heat, sauté onion in olive oil until soft.  Add sherry and cook for 2 minutes.  Then add tomatoes, garlic, tomato juice and cumin; turn heat down to medium and cook 5 more minutes.  Puree very well in a blender.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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