Ahi Tuna Carpaccio With Basil Pesto Fettuccine And Heirloom Tomatoes Recipes

GRILLED TUNA WITH BASIL PESTO

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA

Steps:

• Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
• Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
• Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
• Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
• Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

AHI TUNA CARPACCIO WITH BASIL PESTO FETTUCCINE AND HEIRLOOM TOMATOES

Steps:

• Make Tomato Water
• In electric juicer, juice tomatoes. (Alternatively, purée tomatoes with 1/2 cup water in blender or food processor until liquid.)
• Line sieve with double layer of cheesecloth and set over large bowl. Pour tomato juice/purée into sieve and sprinkle with kosher salt. Refrigerate until tomato water has drained completely, at least 2 hours or overnight.
• Make Heirloom Tomato Salad
• Cut each tomato into 16 wedges, place in large bowl, and generously season with salt and pepper. In medium bowl, whisk together balsamic vinegar, olive oil, and shallots. Pour half of mixture over tomatoes, tossing gently to coat. Keep at room temperature, allowing tomatoes to marinate, at least 20 minutes and up to 1 hour.
• Make Tuna
• Lay a long strip of plastic wrap on work surface and brush with olive oil. Place 1 tuna slice on plastic and brush with olive oil. Top with another sheet of plastic wrap.
• Using flat meat mallet or heavy-bottom sauté pan, gently pound tuna starting in the middle and working to outside edges in circular motion. Continue working until tuna is about 1/8 inch thick. Repeat with remaining tuna. Stack tuna slices (leave in plastic) on plate and refrigerate until ready to use.
• Make Fettuccine
• Fill large bowl with ice cubes and water. Have strainer ready in sink. Bring medium pot of water to boil. Add pinch (1/16 teaspoon) of kosher salt and allow to dissolve. Lower basil leaves into water and stir 1 minute. Pour into strainer, then immediately plunge into ice bath to stop cooking. Once leaves are completely cool, drain and dry between layers of paper towel, pressing thoroughly.
• Coarsely chop basil. In blender on high speed, purée basil, garlic, pine nuts, and 2 cups olive oil until smooth. Scrape down sides of blender and add additional oil as needed to achieve smooth purée. Pour into small bowl and stir in cheese. Season with salt, pepper, and red pepper to taste. Cover and refrigerate until ready to use.
• In large pot of boiling salted water, boil fettuccine until al dente. While fettucine is cooking, fill large bowl with ice and tomato water. Drain fettuccine in colander, then submerge in iced tomato water to stop cooking and add additional flavor. Gently stir until well chilled. Drain well and place in large bowl. Toss with pesto and garnish with additional grated cheese as desired.
• Assemble dishes
• Carefully remove top layer of plastic from each tuna carpaccio and invert onto large chilled plate. Generously season with salt and pepper. Use 8 tomato wedges to form a circle around tuna. Use fork to twirl fettuccine into small, tight bunches and place in center of each tomato circle, on top of tuna. Garnish with sprigs of watercress and drizzle with remaining balsamic vinegar mixture and any pesto left in bottom of fettuccine bowl.

BLUEFIN TUNA CARPACCIO WITH TRUFFLE SOY AND PARMESAN CHEESE

Steps:

• Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.

FETTUCCINE WITH PESTO SAUCE

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.

SPAGHETTI WITH TUNA, TOMATOES, CAPERS, AND BASIL

Steps:

• Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

BASIL & HEIRLOOM TOMATO TOSS

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Add remaining ingredients; toss gently to combine.

TOMATO GALETTE WITH BASIL PESTO AND FETA

Steps:

• Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone., Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan. , Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.