Tomato With Fresh Tuna Herbs And Lemon Gelee Recipes

TOMATO WITH FRESH TUNA, HERBS, AND LEMON GELEE

Steps:

• For the Lemon Gelee: Cut the zest off of the lemons. In hot broth, add the zest, and let soak for 30 minutes. Drain the zest out of the broth. Add the gelatin to the broth and soak for a few minutes to dissolve. Refrigerate for 30 minutes, or until jelled.
• Cut tuna into small dice with no sinew. Cut bread into small dice, same as the tuna, and soak tuna and bread in lemon juice. Peel eggs and crush with a fork. In a small bowl mix tuna, eggs, herbs, olive oil, salt and pepper. Keep refrigerated.
• Blanch, peel, halve, and remove seeds from the tomato. Slice tomatoes.
• Garnish plate with lemon gelee to one side of the plate. Lay one slice of tomato on the plate, and layer top with the tuna tartar. Add center slice of tomato, and add more tartar. Add remaining slice and tartar, and finish with a tomato slice. Sprinkle tomato with shallots, fennel, and dill seeds. Make a small pool of olive oil on the plate, and serve.

STOVE TOP FRESH TUNA STEW

Steps:

• In a deep skillet heat the olive oil. Add the onion and saute for a few minutes. Add the garlic and 2 tablespoons of the wine. Cover and cook for a few minutes or until tender. Add the anchovies and remaining wine and evaporate until reduced by half.
• Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots.
• When the rice and carrots are almost done, add the tuna to the tomatoes, cover and simmer 2 to 3 minutes just to warm through (you want the interior rare or the dish will taste as if you used canned tuna).
• Uncover the skillet, add the capers and black olives and adjust the seasoning. Remove the skillet from the heat and stir in the basil. Serve over rice and carrots and garnish with pine nuts.

GRILLED TUNA WITH HERBED TOMATO, GARLIC AND LEMON SAUCE

Steps:

• In a medium bowl, stir together the tomatoes, olive oil, lemon juice, garlic and salt. Set aside for about 2 hours to allow the flavors to blend.
• Light a grill or preheat the broiler. Stir the fresh herbs into the tomato sauce.
• Grill or broil the tuna about 4" from the heat, turning once, until charred outside and still pink in the center, 3 to 4 minutes per side.
• Transfer the tuna to a large platter and cut into thick strips. Thop with half of the tomato suace and pass the remainder.