Name: Ventresca De Atun Rojo Con Salsa De Naranja (Ventresca Of Red Tuna With Orange Salad)
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp coarsely ground almonds, lightly toasted (you will need 1 tbsp more for the sauce, so prepare a batch); Spanish olive oil, for frying • 500g/1lb 2oz ventresca (belly fillets) of red tuna, cut into quarters; Orange slices, to serve • A handful of fresh watercress, to garnish; For the orange sauce; ½ tsp Pedro Ximénez (PX) sherry reduction (see below); 1 tbsp coarsely ground almonds, lightly toasted; Freshly squeezed juice of 2 large oranges; 1 tsp bitter orange marmalade; For the PX sherry reduction; 1 tbsp PX sherry; 1 tsp sherry vinegar

VMG Recipes