Bluefin Tuna Carpaccio With Truffle Soy And Parmesan Cheese Recipes

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TUNA CARPACCIO WITH ROASTED BABY BEETS AND CITRUS PRESSED OLIVE OIL



Tuna Carpaccio with Roasted Baby Beets and Citrus Pressed Olive Oil image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

4 (3-ounce) pieces sushi grade tuna
3 red baby beets
3 golden baby beets
4 sprigs fresh thyme
1 tablespoon olive oil
Salt and pepper
2-ounce micro greens
Agrumato oil
Chopped chives

Steps:

  • Stretch a sheet of plastic wrap on flat countertop. Sprinkle with olive oil and place on piece of tuna in center of plastic wrap. Cover with same size of plastic wrap. Gently pound tuna with mallet until very thin. Repeat for remaining tuna. Keep cold until serving. Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper. Add 2 tablespoons of water to prevent burning. Cover tightly with aluminum foil. Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets. Cool to room temperature and with wet towel, peel skin off beets. Cut each beet into 4 quarters.
  • Remove plastic from tuna and place on center of plate. Season with salt and pepper, drizzle with Agrumato and chopped chives. Toss micro greens and beets with Agrumato and shape greens into a small ball. Place greens at top of plate and randomly scatter beet pieces on carpaccio.

CARPACCIO OF TUNA WITH NICOISE VINAIGRETTE



Carpaccio of Tuna with Nicoise Vinaigrette image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

6 tablespoons extra-virgin olive oil
1/3 cup (1/16-inch dice) eggplant
1/3 cup (1/16-inch dice) zucchini
1/3 cup (1/16-inch dice) fennel bulb
1/3 cup (1/16-inch dice) peeled, seeded ripe tomato
2 tablespoons finely chopped pitted Nicoise olives
4 teaspoons high-quality red wine vinegar, preferably Chianti
1 teaspoon chopped fresh thyme
1/8 teaspoon minced garlic
3/4 teaspoon fine sea salt
1/8 teaspoon freshly ground white pepper
2 tablespoons extra-virgin olive oil, or more as needed
4 (2 1/2-ounce) slices sushi-grade tuna fillet
1 teaspoon fine sea salt

Steps:

  • In a medium nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add the eggplant and cook until tender, about 2 minutes. Transfer to a bowl. Repeat the procedure with the zucchini, using an additional 2 teaspoons oil, and cooking for 2 minutes. Repeat with the fennel, using another 2 teaspoons oil, and cooking for 2 minutes. Cool the vegetables completely. Add the tomatoes, olives, remaining 4 tablespoons oil, the vinegar, thyme, garlic, salt, and pepper and mix well. Cover and refrigerate until ready to serve, up to 8 hours.
  • For each serving, brush the inside of a large dinner plate with some of the oil. Place 1 tuna slice on the plate and cover with a large piece of strong plastic wrap. Using the flat side of a meat pounder, pound the tuna until it is so thin it covers the inside of the plate. Leaving the plastic wrap intact, refrigerate until ready to serve, up to 8 hours. When ready to serve, carefully peel off the plastic wrap. Brush the tuna with the remaining olive oil and sprinkle with the salt. Spoon the vinaigrette over the tuna, spreading it evenly over the surface. Serve immediately.

TUNA CARPACCIO WITH BASIL CREAM AND WHITE TRUFFLES



Tuna Carpaccio with Basil Cream and White Truffles image

Provided by Food Network

Number Of Ingredients 7

8 ounces fresh tuna
2 egg yolks
1/2 teaspoon lemon juice
6 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil leaves
3 tablespoons heavy cream
1/2 ounce fresh white truffle

Steps:

  • Cut the tuna into 18 cubes, each one 1/2-inch thick, and 1 1/4-inch square. Place the cubes between sheets of lightly-oiled wax paper and flatten with a cleaver. You will have 18 very thin, fairly round "scallops" of tuna. Divide among 6 dinner plates and chill.
  • Prepare the sauce: Put the egg yolks in a food processor. Add the lemon juice, and blend for 3 seconds. Add the oil, by drops, at first, then in a thin stream. The sauce will be fairly thick. Add the basil, blend for 3 seconds, then add the cream. Season to taste with salt and pepper. Refrigerating for 30 minutes brings out the flavor.
  • When ready to serve, pour the sauce over the tuna slices. Shave the white truffle over all, and garnish each plate with fresh basil leaves.
  • Note: Fresh white truffles from Piedmont are available in the U.S. from September through December. They are hideously expensive. The dish also works without them, or with extra-thin slices of white mushrooms sprinkled over the tuna.

BLUEFIN TUNA TARTAR



Bluefin Tuna Tartar image

Provided by Food Network

Categories     main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 10

16 ounces sushi grade tuna
2 tablespoons lemongrass oil
Salt and pepper
Peanut oil, for frying
1 (12-ounce) Kenna beck potato, sliced thinly on a mandoline
1/4 cup tobiko wasabi caviar
Chive sticks, for garnish
1 1/2 tablespoons Chive Oil, recipe follows
1/2 cup chopped chives
1 cup canola oil

Steps:

  • Tuna:
  • Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until ready to plate.
  • Potatoes:
  • Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled with oil. Add the potato slices and fry until just golden brown, about 30 seconds. Drain on paper towels and season with salt.
  • Assembly:
  • Make a small free-form pile of tuna on 1 end of each plate. Garnish the plates with caviar, chives, Chive Oil, and a pile of chips.
  • Puree chives and oil in a food processor or blender until well blended. Strain through cheesecloth.

TUNA CARPACCIO WITH WATERCRESS SALAD AND BALSAMIC DRESSING



Tuna Carpaccio with Watercress Salad and Balsamic Dressing image

Provided by Eric Ripert

Categories     Citrus     Fish     Leafy Green     Herb     Mustard     Appetizer     Freeze/Chill     No-Cook     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 pound sushi-grade ahi tuna steaks, cut into 1-inch squares
4 teaspoons fresh lemon juice
2 teaspoons thinly sliced fresh chives
1 teaspoon minced shallot
2 cups (loosely packed) watercress sprigs (about 2 ounces)

Steps:

  • Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
  • Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.

AHI TUNA CARPACCIO WITH BASIL PESTO FETTUCCINE AND HEIRLOOM TOMATOES



Ahi Tuna Carpaccio with Basil Pesto Fettuccine and Heirloom Tomatoes image

Categories     Blender     Garlic     Pasta     Tomato     Parmesan     Basil     Pine Nut     Tuna     Watercress

Yield Makes 8 servings

Number Of Ingredients 29

Tomato Water
20 ripe Roma or heirloom tomatoes, cored and halved
2 tablespoons kosher salt
Heirloom Tomato Salad
1 large yellow heirloom tomato, cored
2 large red heirloom tomatoes, cored
1 large green heirloom tomato, cored
Kosher salt
Freshly ground black pepper
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
2 large shallots, minced
Tuna
2 pounds sushi-grade ahi tuna steaks, cut into 16 even slices
1/4 cup extra virgin olive oil
Fettuccine
Leaves from 4 bunches fresh basil
4 garlic cloves
1/4 cup pine nuts, toasted
3 to 4 cups extra virgin olive oil
1/2 cup freshly grated Parmesan cheese, plus more for garnish
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
2 pounds dried fettuccine
Assembly
1 bunch watercress
Kosher salt
Freshly ground black pepper

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.

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