Bluefin Tuna Wrapped In Anchovies With Gerry Recipes

MONTAUK BLUEFIN-TUNA TARTAR WITH FRESH HERBS

Steps:

• Dice the tuna into 1/8-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with 2/3 of the lemon juice and mix again. Check seasoning and adjust as necessary.
• In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.

BLUEFIN TUNA WITH OLIVE, CUCUMBER, AND CILANTRO RELISH

Steps:

• Using a vegetable peeler, remove half of cucumber peels in alternate strips. Halve cucumbers lengthwise; scoop out and discard seeds, then cut cucumbers into a 1/4-inch dice. In a small bowl, combine cucumbers, olives, and cilantro. Add lemon juice and 1/4 cup oil; season with salt and pepper.
• Season tuna with salt and pepper. Heat a large, heavy skillet (preferably cast-iron) over high. Add 2 tablespoons oil; when it begins to shimmer, add 3 tuna steaks. Sear 1 minute, then flip and cook 30 seconds more. Add 2 tablespoons butter, swirl to melt, and cook 10 seconds more. Transfer fish to a platter, tenting with foil to keep warm. Wipe out skillet and repeat with remaining 1 tablespoon oil, 3 tuna steaks, and 2 tablespoons butter. Serve tuna topped with relish, with lemon wedges and more relish alongside.

BLUEFIN TUNA WRAPPED IN ANCHOVIES

Steps:

• Cut tuna in half horizontally. Each half should measure 2 by 2 by 3/4 inches. Cut each piece in half. Cut each of the four strips into quarters (you will have sixteen small cubes). Cover tuna with plastic wrap, and refrigerate.
• In a small nonstick saute pan, heat grapeseed oil over medium-high heat. Add garlic, and saute until golden brown. Remove saute pan from heat, and add shallot and rosemary. Season with salt and pepper. Add sherry-wine vinegar and olive oil; stir to combine. Transfer to a shallow dish, and refrigerate for 2 to 3 minutes. Add anchovies, and stir to coat evenly. Refrigerate for at least 3 hours and preferably overnight.
• Wrap each cube of tuna with an anchovy, and skewer where the tail and the head of the anchovy meet. Place in the marinade, and turn to coat. Transfer to a platter, and serve with a drop of balsamic vinegar next to each skewer and a few grains of gray salt sprinkled over each piece of fish.