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Tuna Romesco

Created and presented by Myra Kornfeld

Vital Choice Pacific albacore tuna is very different from the big national brands sold in supermarkets.

It's sustainably line-caught in the North Pacific (MSC-certified), and we use only younger, smaller fish (14 lbs. or less), for optimal texture and purity.

And unlike supermarket brands, our tuna is cooked only once, to preserve its succulence, fresh flavor, and omega-3 levels.

Chef Myra Kornfeld puts it to delicious use in this refreshing recipe!

Serves 3

½ cup roasted red peppers
¼ cup olives (mixed, Moroccan, or kalamata)
¼ cup parsley
4 anchovies
6 ounces albacore tuna (one 6 oz pouch or two 3 oz pouches)
1 garlic clove, minced
2 tablespoons organic hazelnuts or almonds, chopped
1 tablespoon organic extra virgin olive or macadamia nut oil
1 teaspoon sherry vinegar
Freshly ground black pepper

Put the pepper, olives, parsley, and anchovies on the cutting board and roughly chop. Transfer to a bowl and stir in the tuna, garlic, hazelnuts, oil, vinegar, and pepper. Serve over mixed greens or on a thick slice of bread.

© Myra Kornfeld. All Rights Reserved

About Myra Kornfeld

A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.

Myra is the acclaimed author of several great cookbooks, including these titles available at

  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.

Myra Kornfeld is also the Head Chef & Content Manager of, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.

Learn more at
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