Pan Seared Or Grilled Albacore With Pesto Recipes

GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE

Steps:

• Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
• Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
• Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.

GRILLED TUNA WITH BASIL PESTO

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

PAN SEARED (OR GRILLED) ALBACORE WITH PESTO

Steps:

• Preheat oven to 375 degrees (or preheat the grill to medium high). Season the Tuna with salt and pepper. Heat an oven-proof skillet over medium high heat. Add ½ tablespoon oil into the pan and sear Tuna on each side for 1 minute (or sear on grill) Place pan in oven for 10 to 12 minutes, until tuna is cooked to medium (or move to indirect heat on the grill). While tuna is in oven heat a sauté pan over medium heat. Add remaining olive oil. When hot add shallots and sauté for 1-2 minutes. Add tomatoes and olives and sauté for several minutes. Add white wine and let reduce. Set pan aside on low heat to keep warm. On each plate place an equal amount of the olive, tomato sauce. Place tuna on bed of sauce and dollop a line of Pesto over the top of the fish.

PESTO GRILLED SALMON

Steps:

• Put sauce ingredients in food processor and blend until creamy.
• Coat grill rack with oil and place salmon skin down. Grill covered over medium heat for 5 minutes (can broil if you don't have a grill).
• Spoon pesto over salmon reserving 1/4. Grill 15-20 minutes more basting with remaining pesto occasionally until fish flakes with fork.

SEARED ALBACORE AND PEACHES WITH QUINOA, HARICOTS VERTS AND PISTOU

Steps:

• In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low and simmer, covered, until all the water is absorbed, 10 to 15 minutes. Remove from heat, add olive oil, and toss to mix. Cover and keep warm.
• Place a large pot of lightly salted water over high heat to bring to a boil. Set aside a large bowl filled with water and ice.
• Add haricots verts to boiling water and blanch just until bright green, about 30 seconds. Using a slotted spoon, scoop out beans (reserving boiling water) and transfer to ice water to chill. Using the slotted spoon, transfer beans to a colander (reserving ice water) and drain.
• Add basil, parsley and tarragon to boiling water. Blanch 2 minutes, then drain and transfer to ice water to chill. Drain again. Place herbs in a kitchen towel and roll gently to remove excess water. Chop coarsely and place in a blender. Add garlic and 1/2 cup grapeseed oil. Blend until very smooth. Place haricot verts in a bowl, and toss with 2 tablespoons of the herb purée (known as pistou) and lemon juice to taste, reserving remaining pistou and juice.
• Place a large sauté pan over medium heat, and add 1/4 cup grapeseed oil. Sear peaches, cut sides down, until caramelized and golden brown, about 3 minutes, then remove from heat and set aside. Clean pan and return to high heat. Add remaining 1 tablespoon grapeseed oil. Season tuna with salt and pepper to taste. Add to pan and sear sides and edges so the center remains raw, 30 seconds to 1 minute each side, pressing tuna against side of pan to sear edges. Remove from heat, slice thinly, and season with lemon juice and salt to taste.
• To serve, spread quinoa across 4 serving plates. Top with haricot verts mixture. Arrange peach halves on top. Fan the sliced tuna on the plates, and garnish with pistou as desired.