Tuna And Asparagus Mousseline Recipes

GARLIC TUNA PASTA WITH ASPARAGUS

Steps:

• Cook pasta according to package directions (or however you like it).
• Meanwhile, in a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant (but not browned!), about 1 to 2 minutes.
• Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
• Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.

ASPARAGUS MOUSSELINE

Steps:

• For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
• For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
• For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
• Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

ASPARAGUS-TUNA CASSEROLE

Steps:

• Preheat oven to 375°F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside.
• Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of the butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish .
• For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden.

ONE-PAN CREAMY TUNA PASTA

Steps:

• Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes.
• Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.

ASPARAGUS & TUNA SALAD

Steps:

• Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
• Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
• Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
• Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.

ASPARAGUS TUNA NOODLE CASSEROLE

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

TUNA AND ASPARAGUS MOUSSELINE

Steps:

• Heat the oven to 180°c / gas 6.
• Chop half of the asparagus in pieces approximately 2 centimetres long.
• Set the remaining whole asparagus aside.
• Fry the asparagus pieces with a drop of olive oil for 5 to 7 minutes.
• Drain the tuna and break into small pieces.
• Dilute the cream of asparagus soup in 15cl of water in a sauce pan at medium heat.
• Add the crème fraiche. If the texture is too thick, add some water but do not let the mixture become too liquid.
• Delicately add each gelatine sheet individually into the mixture, waiting for them to melt before adding in the next.
• Add the tuna and asparagus, then season with the fish spices and a pinch of salt and pepper.
• Line the inside of the ramekins, with greaseproof paper, allowing the paper to extend beyond the top of the ramekins. Pour the mixture into the ramekins.Place the ramekins in a bain marie in the oven for 45 minutes.
• Once done, place the ramekins in the refrigerator overnight or for at least 3 hours.
• Turn out the contents of the ramekins.
• Fry the other half of the asparagus whole, with a drop of olive oil for 5 to 7 minutes.
• Serve the mousseline with the asparagus

GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE

Steps:

• Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
• Serve the tuna with the asparagus and tomato sauce.
• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
• Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
• Preheat the oven to 400 degrees F.
• In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
• To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
• The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.

TUNA NOODLE ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
• Stir noodles, tuna, black olives, and cream of mushroom soup together in the bottom of a casserole dish. Add 2/3 cup Cheddar cheese, hot pepper sauce, and black pepper to the noodle mixture; mix. Gently fold asparagus into the noodle mixture. Sprinkle remaining Cheddar cheese over the dish.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

TUNA AND ASPARAGUS WITH CREAMY LEMON CURRY SAUCE

Steps:

• Cook asparagus to your taste and drain, reserving liquid.
• Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
• In saucepan melt butter, stir in four,and cook 2 minutes.
• Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
• Add to flour mixture, stirring constantly.
• Add fresh lemon juice, salt and hot pepper sauce.
• Simmer, stirring, until thickened and bubbly.
• Stir in sour cream and pour over asparagus and tuna.

ASPARAGUS WITH MORELS AND TARRAGON

Steps:

• Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
• Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
• Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

ASPARAGUS WITH MOUSSELINE SAUCE

Steps:

• Snap the ends off the asparagus. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
• Bring a big pot of water, with the salt and the sugar, to a boil. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus. Drain, and set aside.
• Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste. Pulse to combine. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
• Beat the egg white to stiff peaks. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline. Serve the hot asparagus with the mousseline on the side.

LIMONCELLO TUNA AND ASPARAGUS

Steps:

• Whisk together olive oil, limoncello, and herbs.
• Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.
• Add tuna to the bag and chill for 2-4 hours, turning over occasionally.
• Discard marinating liquid in the bag and season tuna with salt and pepper.
• Grill asparagus and lemon slices until tender; season with salt and pepper.
• Sear tuna on very hot (greased) grill for 1-2 minutes per side for rare (cook longer if you like).
• While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.
• Slice tuna against the grain and arrage it over the lettuce on each plate.
• Serve asparagus on the side with lemon slices as garnish.

TUNA NOODLE ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
• Stir noodles, tuna, black olives, and cream of mushroom soup together in the bottom of a casserole dish. Add 2/3 cup Cheddar cheese, hot pepper sauce, and black pepper to the noodle mixture; mix. Gently fold asparagus into the noodle mixture. Sprinkle remaining Cheddar cheese over the dish.
• Bake in preheated oven until hot and bubbly, about 30 minutes.