ALBACORE ROASTED IN A BED OF LETTUCE
This is inspired by a traditional Provençal tuna dish. Albacore works just as well. It has a lot going for it as a New Year's dish, what with all the green leaves and the fish - lots of prosperity. Saffron is optional. I like to serve the lettuce, cut into strips, on the side.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Make small slits in the tuna steaks with the tip of a paring knife and slide the anchovy pieces into the slits. Season the steaks with salt and pepper and set aside. Measure the thickness of the tuna steaks; this will determine the roasting time.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or saucepan and add the onions. Cook, stirring, until onion is tender, about 5 minutes. Add the garlic, stir until it is fragrant, 30 seconds to a minute, and stir in the tomatoes, optional saffron, salt and pepper to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Taste and adjust seasoning.
- Heat a large, heavy ovenproof casserole over high heat and add the remaining tablespoon of olive oil. Season the tuna steaks on both sides with salt and pepper and sear for 30 seconds on both sides (make sure the pot is hot when you add them or they will stick). Transfer to a plate. Stir in half the tomato sauce, scraping the bottom of the pan to deglaze, and remove from the heat.
- Lay half the lettuce leaves over the tomato sauce and place the tuna steaks on top of the lettuce leaves in a single layer. Cover the steaks with the lemon slices, and spoon on the remaining tomato sauce. If there are any more lemon slices, lay them over the tomato sauce. Top with the remaining lettuce leaves. Pour the wine into the pot.
- Cover tightly and place in the oven. Bake 1 1/2-inch thick steaks for 15 minutes, 2-inch thick steaks for 20 minutes.
- To serve, remove the lettuce to a cutting board and slice in thin strips. Transfer the tuna to a warm platter. Remove the lemon slices and discard if desired. Bring the sauce in the pan to a simmer over high heat and reduce for about 5 minutes. Stir the sauce, and spoon over the tuna. Garnish with the lettuce, or serve it separately in a bowl. You can also discard it, but I like the taste and texture. Slice the fish across the grain and serve.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 1 gram, Sodium 1053 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED LETTUCE, RADICCHIO, AND ENDIVE
A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Greens
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
- Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
- Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
- Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
- Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 16.7 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 10.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 1108.6 mg, Sugar 1.8 g
ROASTED LETTUCE
If you're bored with salad, get back your spark with this summery idea from Gordon Ramsay
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish, Supper
Time 20m
Number Of Ingredients 4
Steps:
- Break off the outside leaves of the lettuces. Lay them on a plate and season with salt. Leave for about 15 mins to 'bleed' and soften. Heat a large frying pan or wok until very hot. Toss the leaves with the olive oil and stir-fry for just a min until they begin to wilt. Mix in the rice wine vinegar and drain on paper towel. Tastes better than spinach!
ROASTED LETTUCE
Make and share this Roasted Lettuce recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Break off the outside leaves of the lettuces.
- Lay them on a plate and season with salt.
- Leave for about 15 minutes to 'bleed' and soften.
- Heat a large frying pan or wok until very hot.
- Toss the leaves with the olive oil and stir-fry for just a minute until they begin to wilt.
- Mix in the rice wine vinegar and drain on paper towel.
- Tastes better than spinach!
Nutrition Facts : Calories 59.7, Fat 6.8, SaturatedFat 0.9, Sodium 145.5
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