Mustard Seared Tuna With Shallot Cream Recipes

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

BOLO'S SEARED TUNA WITH CREAMY WHITE BEANS AND RIOJA WINE VINAIGRETTE

Steps:

• Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. May be refrigerated up to 2 days. Bring to room temperature before using.
• For the White Bean Puree: Place warm beans in a bowl, add shallots and heavy cream and mash until smooth. Fold in the sage and season with salt and pepper.
• Tuna: Heat oil in nonstick skillet. Season tuna with salt and pepper to taste. Sear on each side for 1 to 2 minutes for rare doneness. Serve with white bean puree and vinaigrette.

SEARED TUNA WITH LEMON-WASABI DRESSING AND HOT MUSTARD WONTON CHIPS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Arrange wonton wrappers on prepared baking sheet and spray with cooking spray. Season the tops with salt, black pepper and mustard powder, to taste. Bake 6 minutes, until golden brown and crisp.
• Meanwhile, coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna steaks with salt and black pepper. Place tuna on hot pan and sear 2 to 3 minutes per side for medium doneness.
• Meanwhile, in a small bowl, whisk together soy sauce, lemon juice, wasabi paste, and sesame oil. Transfer tuna to a serving plate and spoon dressing over top. Sprinkle the top with scallions. Serve wonton chips alongside.