Searedtunawitholivescaperspeppersandtomato Recipes

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA

Steps:

• Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.
• Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
• Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO

Steps:

• Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
• Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
• Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
• Garnish with the remaining basil and mint.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

SPAGHETTI WITH TUNA, TOMATOES, CAPERS, AND BASIL

Steps:

• Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

SEARED TUNA WITH SWEET BALSAMIC ONIONS

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Add the onion and sprinkle with sugar.
• Sautee about 10 minutes, until light brown and soft.
• Season with salt and pepper, and add the red wine vinegar. Cook 1-2 minutes, until most of the liquid evaporates.
• Add balsamic vinegar and cook for about 30 seconds.
• Transfer to a bowl.
• Wipe out pan and set over medium high heat, and add 1 tablespoon oil.
• Season the tuna with salt and pepper.
• When oil is hot, add the tuna steaks and sear for about 1 1/2 minutes on each side for rare.
• Top each tuna steak with 1/4 of the onion and garnish with chopped parsley.

SEARED TUNA WITH JAPANESE SALSA

Steps:

• Mix all the ingredients for the sauce.
• Add the chopped tomato, cilantro and onion.
• Season the tuna very well with salt and pepper.
• Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. This should be rare to medium rare.
• To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.

SEARED TUNA WITH SOBA NOODLES

Steps:

• Heat a non stick frying pan over high heat.
• As the pan is warming, using 1 tablespoon of oil, rub the tuna steaks on all sides. Set aside.
• Prepare the soba noodles according to instructions usually boiling for 5 minutes when done drain noodles and run under cold water.
• Combine all the soy glaze ingredients in a large bowl, add remaining 3 tbspof sesame oil and whisk to combine.
• Divide noodles among 4 bowels, sprinklethe sweet peppers and scallionsatop the noodles.
• Pour the glaze over the noodles. Thinly slice the tuna and divide among the 4 bowels.

RARE SEARED TUNA

Steps:

• Thoroughly and evenly coat the outside of the Tuna loin with the spice mixture.
• Sear the Tuna in 2 tablespoons of oil in a very hot skillet for approximately 15 seconds per side.
• Allow to cool and slice.

SUMMER PASTA WITH OLIVES, ROASTED PEPPERS AND CAPERS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and chop peppers.
• Heat oil in large pot over medium-high heat. Add onion, garlic and half of parsley; sauté 3 minutes. Add peppers, tomatoes and next 4 ingredients. Reduce heat, cover and simmer 15 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover; refrigerate. Bring to simmer before using.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining parsley. Serve, passing 1/2 cup cheese separately. v

SUN-DRIED TOMATO, CORIANDER, AND ROASTED RED PEPPER DIP

Steps:

• In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.

RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES

Steps:

• In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
• Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
• In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
• After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.