Seared Tuna, Ajo Blanco & Flaked Almonds Recipe

Toast almonds (optional for deeper flavor)

In a dry skillet over medium heat, toast 1 cup blanched almonds for 4–6 minutes, stirring constantly, until fragrant and lightly golden. Remove immediately and cool. (If you prefer the pure traditionally raw almond flavor, skip to the next step.)

Soak bread

Place torn day-old bread pieces in a small bowl and pour 2–3 tablespoons cold milk over them. Let sit 5 minutes until softened; squeeze lightly to remove excess milk and reserve the milk.

Blend base

In a blender or food processor, combine the blanched (toasted or raw) almonds, softened bread, 2 garlic cloves, 1 tablespoon sherry vinegar, 1 teaspoon kosher salt, 1 teaspoon white pepper, and 1 teaspoon lemon zest (if using). Pulse to start breaking down the solids.

Emulsify with oil and liquids

With the blender running on medium speed, slowly drizzle in 6 tablespoons extra-virgin olive oil to emulsify into a creamy paste. Add 1 cup cold water and the reserved milk (about remaining 1 cup total liquid), then blend on high until very smooth and silky, 1–2 minutes. If mixture is too thick, add up to 2–4 tablespoons more cold water to reach a pourable but creamy soup consistency.

Season and chill

Taste and adjust seasoning with additional salt, vinegar or lemon juice as needed. Pass through a fine-mesh sieve or chinois for an extra-smooth texture (optional). Cover and chill in refrigerator at least 1 hour, ideally 2–4 hours, so flavors meld and soup is thoroughly cold.

Heat a small skillet over medium heat and add 1 teaspoon extra-virgin olive oil. Add 1 cup slivered/flaked almonds and toast, stirring constantly, 2–4 minutes until golden and fragrant. Watch closely to avoid burning. Transfer to paper towel to cool. Reserve a small handful for finishing; roughly chop the rest for sprinkling.

Bring tuna to temperature and season

Pat 16 oz tuna loin dry with paper towels. Let sit at room temperature 10–15 minutes. Lightly season all sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Sear

Heat a heavy skillet (cast-iron or stainless steel) until very hot over high heat. Add 2 tablespoons neutral oil and swirl to coat. Place tuna loin in the pan and sear 45–60 seconds without moving to form a dark crust. Flip and sear the other side 45–60 seconds for rare (center cool/red). For medium-rare, sear an additional 15–30 seconds per side. During the last 10–15 seconds of cooking, add 1 tablespoon unsalted butter and spoon it over the tuna once or twice to add flavor and gloss.

Rest and slice

Transfer tuna to a cutting board and let rest 2–3 minutes. Slice thinly against the grain into 1/4-inch slices for plating.

Spoon chilled ajo blanco onto chilled shallow bowls or plates (about 1/3 to 1/2 cup per serving, depending on plating). Arrange slices of seared tuna over the ajo blanco.

Scatter toasted flaked almonds over the ajo blanco and tuna, using reserved whole pieces for texture and chopped flakes for coverage. Drizzle a little extra-virgin olive oil over the tuna and almonds (about 1 teaspoon total).

Finish with a pinch of flaky sea salt over tuna, a grind of black pepper, and a few chopped chives or microgreens for color. Serve immediately with lemon wedges to squeeze over the fish as desired.