A charcuterie board with an added pescatarian twist Top ChefJudge Gail Simmons is all about the salad board — and luckily for foodies everywhere, she exclusively revealed the recipe for her Genova Tuna Romesco dish to Us Weekly.
“I love reaching for trusted shortcuts with high-quality ingredients,” the food writer, 46, tells Us about her Mediterranean-inspired salad board, which is made up of tuna, tomatoes, roasted red peppers and plenty of seasonings. “It’s high in protein, a great source of omega-3s and … perfect for the whole family!”
The reality star is a master at cooking for her family. Jeremy AbramsThey are proud parents to their 8-year-old daughter Dahlia and their 4-year-old son Kole. Fortunately, for Simmons — and for busy parents everywhere eager to try out her recipe — she breaks down the elegant tray into several easy steps, which is crucial when pressed for time or planning for a party.
The Talking with My Mouth Full: My life as a professional eaterAuthor can relate to working moms who return home exhausted but still want healthy meals for their families. “People think that I really come home at the end of the night and spend two hours cooking for my family,” she told Page SixIn 2019. “I don’t know where they think that time comes from.” Instead, Simmons typically focuses more on breakfast, she revealed at the time.
“Breakfast time at my house is the meal that we’re always together for and we make a big deal of,” the TV personality told the outlet. “I also really believe in breakfast because I think it sets the tone for your day, especially for kids because they need energy.”
For those who have a few extra minutes or want to set aside some cooking time before a party — Memorial Day is just around the corner — Simmons’ salad board is filled with bright colors, luscious grill marks, spices, and bite-sized snacks. It’s a fun spin on the charcuterie trend, particularly for anyone who doesn’t eat meat.
Keep scrolling for Simmons’ mouth-watering Genova Tuna Romesco Salad Board recipe below:
Genova Tuna Romesco Salad Board
Ingredients for 4-6 Servings
3 large Roma tomatoes
1 roasted red pepper (skin removed, seeded or taken from a jar), coarsely chopped
½ cup roasted salted almonds or Marcona almonds
1 clove minced garlic
2 tbsp sherry vinegar
¼ tsp sweet smoked paprika
¼ tsp red pepper flakes (optional)
¾ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup extra-virgin olive oil
2 cans Genova YellowfinTuna Olive Oil
Assortment of accompaniments: grilled vegetables like spring onions, bell peppers and marinated artichokes; radishes. olives. cheeses. charred or preserved lemon. toasted nuts.
2 tbsp chopped flat-leaf parsley
1. Pre-heat the broiler. A sheetpan can be covered with foil or parchment paper. Broil the tomatoes until they are well charred on both ends, about 2 to 4 minutes per side. Transfer the tomatoes to a bowl. Let cool slightly. Then, remove the skin, core and seed from the tomatoes.
2. Combine the tomatoes, roasted pepper, almonds (if necessary), vinegar, paprika and red pepper flakes until you get a chunky paste. Blend on high speed until oil is incorporated, scraping down sides as necessary. Season the romesco by placing it in a bowl. Allow the romesco mixture to rest at room temperature for approximately one hour before serving.
3. Before guests arrive, put together the board. With a large spoon, scoop some of the romesco into center of board. Spread the romesco in a large circle using the back of a spoon. Make sure there is a well in its center. Gently place the Genova Yellowfin Tuna with Olive Oil in the well. Place your accompaniments wherever you like around the tuna. Just before serving, sprinkle the tuna with the chopped Parsley.