Grilled Tuna with Romesco Sauce

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For the romesco sauce:

2 jarred roasted red peppers

1/2 cup almonds

1 slice bread

2 tablespoons red wine vinegar

1 tablespoon honey

1 teaspoon smoked paprika

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

For the fish:

1 1/2 pounds very fresh tuna steaks (3 to 4 steaks; about 1 inch thick)

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper