8 6 oz. sushi quality tuna steaks, about 1″ thick
1 cup skinned hazelnuts, toasted
2 whole dried Ancho chilies
2 roasted red peppers
4 small cloves garlic
1/4 cup Sherry vinegar
2 tbsp. tomato paste
4 tsp. smoked paprika
1/2 tsp. cayenne
1/2 cup extra virgin olive oil
Kosher salt to taste
Toast ancho chilies in the oven for a few minutes, then cover in
boiling water and soak for 20 minutes. Drain; stem and seed the
Place all ingredients in a food processor, and blend until smooth.
Let sit for a couple hours to meld the flavors.
Light a grill to very hot; season tuna with salt and pepper and brush
with olive oil. Grill tuna on both sides until cooked through but
rare. Top with sauce and serve.