Tomato With Fresh Tuna Herbs And Lemon Gelee Recipes

SLOW-ROASTED TUNA WITH TOMATOES, HERBS, AND SPICES

Steps:

• Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes; push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
• Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.

TUNA AND TOMATO SAUCE

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

TUNA-STUFFED TOMATOES

Steps:

• Combine all ingredients except tomatoes.
• Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
• Fill tomatoes with tuna mixture.

CHILLED EARLY GIRL TOMATO SOUP WITH AHI TUNA TARTARE

Steps:

• Blanch the tomatoes in boiling salted water for 30 seconds. Remove tomatoes and shock them in an ice bath. Peel tomatoes, reserving 1/2 of 1 of the tomatoes. Dice the reserved tomato and set aside.
• Using a blender or food processor, puree the tomatoes, the celery and the cucumber until mixture has reached a liquid. Strain puree through a fine mesh strainer. Season to taste with salt, pepper, cayenne, extra-virgin olive oil, honey, and hot red pepper sauce. Chill finished tomato soup until cold.
• In a small to medium sized mixing bowl whisk together the mustard, vinegar, salt, pepper, and grapeseed oil. Add the tuna, the reserved diced tomatoes, capers, shallots, parsley, and chives, mixing all ingredients together. Taste for seasoning, and adjust if necessary. Set aside in a cold place. Using 4 small chilled bowls, place equal sized towers of Ahi tartar in the center of each bowl. Whisk or blend the chilled soup and pour about 2 ounces of soup around the tower of tartar, garnish with a sprig of parsley or caviar. Serve.

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.

TUNA STEAKS WITH GARLIC LOVERS' FRESH TOMATO SAUCE

Steps:

• Combine tomatoes, olive oil, lemon juice and garlic.
• Season with salt and let flavors blend for two hours.
• Just before grilling or pan-searing the tuna steaks, add the herbs to the tomato mixture.
• Brush tuna steaks with olive oil and grill or pan-sear according to thickness.
• Top with the tomato-lemon sauce.
• This is scrumptious served cold the next day!

GRILLED TUNA WITH HERBS AND OLIVES

Steps:

• Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
• When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
• Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
• When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

TUNA SALAD IN TOMATO CUPS

Steps:

• In a small bowl, combine the first eight ingredients; chill. , Line two serving plates with lettuce. Cut tomatoes, but not all the way through, into six wedges; place on lettuce and separate wedges slightly. , Gently stir chow mein noodles into tuna salad; spoon into the center of each tomato.

LEMONY TUNA, TOMATO & CAPER ONE-POT PASTA

Steps:

• Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
• Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.