Thinly slice the cucumber and sprinkle with salt, sugar, and rice vinegar. Place in a vacuum-seal bag or between two plates with weight on top for 30 minutes.

Make the Romesco Sauce

Blend the Romesco

In a blender, combine roasted red peppers, almonds, garlic, olive oil, red wine vinegar, and salt. Blend until smooth and set aside.

Prepare the Patatas Bravas

Cook the Potatoes

Peel and dice potatoes into cubes. Heat olive oil in a pan and fry potatoes until golden and crispy. Season with salt, garlic powder, and paprika.

Mix the Sauce

In a small bowl, mix mayonnaise and hot sauce. Serve alongside the crispy potatoes.

Cook the Ahi Tuna

Sear the Tuna

Heat olive oil in a skillet over high heat. Season the tuna steaks with salt, pepper, and sesame seeds. Sear each steak for 1-2 minutes on each side for rare. Remove from heat and let rest.

Plating the Dish

Serve

On a plate, arrange the patatas bravas, sliced compressed cucumber, and seared ahi tuna. Drizzle with romesco sauce.