Peppered Tuna With Portobello Mushrooms Recipes

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PORTOBELLO MUSHROOM, HOT AND SWEET PEPPER RAGU WITH PAPPARDELLE



Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

2 Italian red cherry peppers or 2 large Fresno chile peppers
1 large or 2 medium red bell peppers
1/4 cup EVOO
1/4 pound pancetta or guanciale, chopped into batons
4 to 5 portobello mushroom caps, gills scraped, sliced
3 tablespoons finely chopped fresh rosemary
2 tablespoons thinly sliced fresh sage
1 tablespoon finely chopped fresh thyme
1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
4 large cloves garlic, sliced
1 large or 2 medium onions, chopped
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 1/2 cups dry red wine
One 32-ounce can whole D.O.P. San Marzano tomatoes
1 pound pappardelle
Pecorino cheese, grated, for serving

Steps:

  • Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
  • Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
  • Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
  • Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.

SEARED YELLOWFIN TUNA WITH MUSHROOM SAUCE RECIPE - (4.2/5)



Seared Yellowfin Tuna with Mushroom Sauce Recipe - (4.2/5) image

Provided by á-25087

Number Of Ingredients 13

2 1/4 teaspoons coarsely cracked black pepper
2 1 1/4-inch-thick tuna steaks
2 teaspoons olive oil
1 cup prepared polenta
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped shallots
3/4 cup sliced mushrooms
2 tablespoons sesame oil
2 tablespoons soy sauce
3/4 cup canned low-salt chicken broth
1/2 cup Sherry
3/4 tablespoons toasted sesame seeds
Chopped chives

Steps:

  • Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm. Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, add mushrooms about 3 minutes. Remove skillet from heat. Add sesame oil, soy sauce and broth, then sherry. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Slice tuna and place over prepared polenta.Spoon sauce over tuna. Sprinkle with toasted sesame seeds and chopped chives.

PORTOBELLO MUSHROOM TUNA MELT



Portobello Mushroom Tuna Melt image

This is a tasty recipe from Lifetime's Cook Yourself Thin, DH and I tried this for dinner last night and really enjoyed it. Only changes I plan for the next time is to leave the greens on the side as it made things messy and maybe to use about half the parsley. 1 serving is 2 melts. I hope you enjoy!

Provided by McGelby

Categories     Broil/Grill

Time 25m

Yield 4 Melts, 2 serving(s)

Number Of Ingredients 11

4 portabella mushrooms, stemmed, gills removed
2 tablespoons olive oil
1 (5 ounce) can albacore tuna in water, drained
1 stalk celery, finely chopped
1/2 cup fresh flat-leaf parsley, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices swiss cheese
4 slices tomatoes
1/2 cup mixed baby greens

Steps:

  • Preheat the broiler.
  • Brush the mushrooms with 1 tablespoon oil.
  • Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
  • While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.
  • Remove the mushrooms from the oven.
  • Divide tuna mixture among mushrooms, and spread evenly in caps.
  • Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
  • Top each mushroom with a tomato slice and 2 tablespoons greens.
  • Serve immediately.

Nutrition Facts : Calories 490.8, Fat 31.9, SaturatedFat 12.5, Cholesterol 82.8, Sodium 1006.3, Carbohydrate 16.1, Fiber 3.9, Sugar 5.7, Protein 37.9

PEPPERED TUNA WITH PORTOBELLO MUSHROOMS



Peppered Tuna With Portobello Mushrooms image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 large or 2 small tuna steaks, about 1 1/2 pounds total
4 tablespoons olive oil
2 teaspoons cracked black pepper
Coarse sea salt to taste
2 portobello mushrooms, quartered and sliced
1 clove garlic, minced
1 1/2 pounds fava beans, skinned and shelled
2 tablespoons fresh thyme leaves
Lemon quarters
Sprigs of fresh thyme

Steps:

  • Sprinkle the tuna steaks on both sides with two tablespoons of the olive oil, and press in the cracked black pepper and sea salt. Preheat grill.
  • Heat the remaining oil in a skillet, and saute the mushrooms until crisp. Toward the end of cooking, add the garlic and cook through. Add the beans and the thyme, and cook for a minute or two over moderate heat.
  • Grill the tuna for three to four minutes on each side. (Rare is preferable, but cook the fish more if you want it more done.)
  • Slice the tuna steaks on the bias. Arrange the vegetables down the center of an oval serving dish, and put the tuna slices on top. Garnish with lemon quarters and thyme sprigs.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 14 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 614 milligrams, Sugar 17 grams, TransFat 0 grams

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.

TUNA-STUFFED MUSHROOMS



Tuna-Stuffed Mushrooms image

Creamy tuna tossed with Swiss cheese stuffed into button mushrooms and baked into perfection.

Provided by Jessica MacClure Dermody

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 35m

Yield 10

Number Of Ingredients 8

2 (3 ounce) cans white tuna in water, drained
2 (1 ounce) slices Swiss cheese, diced
2 tablespoons mayonnaise
1 ½ teaspoons sweet pickle relish
¼ teaspoon dried minced onion
¼ teaspoon onion powder
salt and ground black pepper to taste
1 (8 ounce) package fresh white mushrooms, cleaned and stems removed

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet.
  • Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 1.5 g, Cholesterol 13.4 mg, Fat 4.4 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 113.6 mg, Sugar 0.7 g

PEPPERED TUNA WITH MUSHROOM SAUCE



Peppered Tuna With Mushroom Sauce image

I found this recipe in a recent issue of Southern Living. It looks so incredible, I didn't want to take the chance of letting it slip away on me. If you are unable to find fresh tuna, you may substitute frozen (thaw first) which will work just fine. I hope you will enjoy this!

Provided by Bev I Am

Categories     Tuna

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 cup fresh mushrooms, sliced
3/4 cup plum sauce
1/4 cup light soy sauce
1 teaspoon ground ginger
2 tablespoons vegetable oil
6 (6 ounce) tuna steaks (about 1 1/2" thick)
1 tablespoon frshly ground mulicolored peppercorn (may substiute freshly ground black pepper)

Steps:

  • In large skillet, melt butter over medium-high heat until lightly brown.
  • Add mushrooms and saute 4-7 minutes or until lightly browned and tender.
  • Stir in Plum sauce, soy sauce, and ground ginger.
  • Bring to a boil, reduce heat.
  • Simmer, stirring often 3-4 minutes.
  • Keep warm.
  • Heat oil in a large non-stick skillet over medium-high heat.
  • Sprinkle tuna evenly with pepper.
  • Cook 4 minutes each side (rare) or until desired amount of doneness.
  • Serve with warm sauce.
  • Serves 6.

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS



Grilled Portobello Mushrooms, Sweet Peppers and Onions image

Categories     Mushroom     Onion     Pepper     Vegetable     Vegetarian     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

1/2 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
6 4-inch portobello mushrooms, stemmed, gills cut out and discarded
2 large red bell peppers, halved, seeded
2 large yellow bell peppers, halved, seeded
2 large red onions, cut into 1/2-inch-thick rounds

Steps:

  • Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
  • Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
  • Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS



Roasted Red Peppers and Portobello Mushrooms image

Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.

Yield Serves 12; 1/2 cup per serving

Number Of Ingredients 5

4 medium portobello mushrooms, stems discarded
Olive oil spray
1 1/2 cups roasted red bell peppers, sliced
1/4 cup plain rice vinegar
2 teaspoons sugar, or to taste

Steps:

  • Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
  • Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
  • In a large bowl, stir together the mushrooms and roasted peppers.
  • In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
  • (Per serving)
  • Calories: 12
  • Total fat: 0.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sugars: 1g
  • Protein: 1g
  • Calcium: 3mg
  • Potassium: 101mg
  • Free

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