Multi Spiced Crusted Tuna Steak With Black Bean Shiraz Butter Sauce Recipes

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PEPPER CRUSTED TUNA STEAK



Pepper Crusted Tuna Steak image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon basil, chopped
4 teaspoons thyme, chopped
4 tablespoons cracked black pepper
21 ounces Ahi tuna steak, cut into 7-ounce portions
3 ounces olive oil
4 baby bok choy, cut into quarters
2 teaspoons wasabi paste
2 cups fish stock
4 ounces soy sauce

Steps:

  • Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

HEARTY VEGETABLE SALAD AND VINAIGRETTE



Hearty Vegetable Salad and Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

4 new potatoes
8 fingerling potatoes
4 waxy Peruvian purple potatoes
2 large beets
1 cup rice wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and pepper
2 cups shredded carrots
1 cup cherry tomatoes, halved
2 cups green beans, blanched
2 cups snow peas, blanched
1 small head leafy green lettuce
8 ounces albacore tuna, white meat in spring water, drained
1 cup Nicoise olives

Steps:

  • In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise.
  • Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges.
  • In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper.
  • In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes.
  • In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.
  • Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately.

Nutrition Facts : Calories 296 calorie, Fat 5.6 grams, SaturatedFat 0.8 grams, Carbohydrate 35.9 grams, Fiber 13.1 grams, Protein 19.4 grams

POACHED OYSTERS IN CHAMPAGNE WITH A JULIENNE OF VEGETABLES, LEAF SPINACH AND PROSCIUTTO HAM



Poached Oysters in Champagne with a Julienne of Vegetables, Leaf Spinach and Prosciutto Ham image

Provided by Food Network

Number Of Ingredients 15

20 oysters (plus juice)
1 carrot
1 leek
2 ounces snow peas
8 ounces fresh leaf spinach
3 shallots, sliced
1 glass white wine
1-ounce cream
2 tablespoons butter, cut into small cubes
Salt and pepper
1/2 cup heavy cream
2 ounces champagne
1 clove garlic
2 ounces prosciutto, julienned
Salt, freshly ground pepper

Steps:

  • Shuck the oysters. Reserve the oyster juice. Wash the shells. Cut the vegetables into strips and steam. Set aside Blanch the spinach and set aside Peel and cut the shallots into small dice, then add the white wine and reduce until only 1 tablespoon remains. Add the cream reduce for 30 seconds, then whisk in the butter. Season with salt and pepper. Set aside.
  • Heat a sauteuse. Pour in the cream, oyster juice, champagne and garlic. Add the oyster, prosciutto and poach for 2 to 3 minutes, then add the shallot-butter sauce off the heat. Spoon into the oyster shells; top with the spinach, then top with the oysters and place a small pile of the steamed vegetables on each oyster. Serve on a bed of blanched seaweed or on a bed of mixed peppercorns.

EASY BEEF IN BLACK BEAN SAUCE



Easy beef in black bean sauce image

Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference

Provided by Esther Clark

Categories     Dinner

Time 30m

Number Of Ingredients 14

2 x 250g rump steaks
1 tbsp cornflour
2 tbsp sesame oil
1 large white onion, cut into thin wedges
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
2 fat garlic cloves, crushed
1 thumb-sized piece ginger, peeled and grated
1-2 red chillies, finely chopped
5 tbsp black bean sauce
1 tbsp rice wine vinegar
2 tsp sugar
sticky rice, to serve
coriander leaves, to serve (optional)

Steps:

  • Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
  • Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
  • Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
  • Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.38 milligram of sodium

MOROCCAN-SPICED TUNA



Moroccan-spiced tuna image

Jazz up tuna with Moroccan spices for a super fast meal

Provided by Merrilees Parker

Categories     Dinner, Lunch, Main course

Time 10m

Number Of Ingredients 6

20g pack coriander (leaves and stalks)
3 garlic cloves
½ tsp each paprika , ground cumin and chilli powder
1 tbsp lemon juice
150ml extra-virgin olive oil
4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

Steps:

  • Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
  • Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
  • Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

Nutrition Facts : Calories 623 calories, Fat 45 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 54 grams protein, Sodium 0.29 milligram of sodium

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