Tuna Crudo By Rocco Dispirito Recipes

SEARED TUNA WITH BASIL OIL

Seared Tuna with Basil Oil image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 quarts water
Salt
2 cups packed basil leaves
1 cup plus 1 teaspoon olive oil
4 (6-ounce) sashimi grade tuna steaks
1/4 teaspoon pepper
1 lemon, zested and juiced

Steps:

Bring 4 quarts water to a boil and add 3 tablespoons salt. Set up an ice bath. Blanch basil for 2 minutes in boiling water, then transfer immediately to an ice bath. Cool for 2 minutes, drain, then squeeze excess water from basil. Blend basil and 1 cup olive oil in a blender until well mixed. Strain in a coffee filter or cheesecloth.
Heat cast iron pan over high heat until very hot. Season tuna with salt and pepper. Brush lightly with olive oil. Place steaks in pan and cook until bottom is brown and crusty, about 3 minutes. Flip tuna and cook for 1 minute. (Tuna will be just seared on the outside and raw in the middle.)
Remove to a plate. Drizzle with basil oil and garnish with lemon juice and zest.

CRISPY-ON-THE-TOP TUNA AND GREEN PEA CASSEROLE (ROCCO DISPIRITO)

Crispy-On-The-Top Tuna and Green Pea Casserole (Rocco Dispirito) image

This recipe is based on one of Rocco Dispirito's from his book, Now Eat This! Diet. He says in its intro, "Who grew up eating tuna casserole? Raise your hands. That's just about everybody. Okay, this is not your mother's tuna casserole...nor does it use Tuna Helper. But it does taste just as wonderful - without losing any of its comfort-food flavor. I've wowed it up a bit with Dijon mustard, and I used whole wheat panko bread crumbs for that traditional crunchy topping. If you can't find these particular bread crumbs, you can always toast leftover whole wheat bread and break it into crumbs with a rolling pin." I made this the other night with French's French Fried Onions because I was out of panko bread crumbs. We loved this dish and it has become a new staple dish for us. Per serving: 351 calories, 10g fat (5g sat / 1g mono / 0.5g poly), 64mg cholesterol, 589mg sodium, 34g carbohydrate, 6g fiber, 36g protein. This calculates to 9 WeightWatchers Points Plus value. He says you can save 31 calories per serving by omitting the peas. Before his update, the classic tuna casserole has 28 fat grams and 826 calories - thank you, Rocco! :)

Provided by mersaydees

Categories Tuna

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

nonstick cooking spray
6 ounces whole wheat rotini
3/4 cup reduced-fat sour cream
3/4 cup 2% Greek yogurt
3 tablespoons Dijon mustard
5 ounces 50% reduced-fat cheddar cheese, shredded
18 ounces canned albacore tuna, packed in water, drained
1 1/2 cups frozen peas
salt
fresh ground black pepper
1/4 cup whole wheat panko breadcrumbs

Steps:

Preheat oven to 425°F.
Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
Cook pasta according to package directions in a large pot of boiling salted water. Drain.
In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
Bake 10 minutes or until rotini is hot throughout.
Serve immediately.

TUNA CRUDO BY ROCCO DISPIRITO

Tuna Crudo by Rocco Dispirito image

Make and share this Tuna Crudo by Rocco Dispirito recipe from Food.com.

Provided by Nado2003

Categories < 30 Mins

Time 20m

Yield 8 oz, 2 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
8 ounces yellowfin tuna fillets, Sushi-grade, cut into 1/4-inch domino-size slices (about 24 slices)
2 tablespoons lemon juice
1/8 teaspoon lemon zest
1 tablespoon capers or 1 tablespoon just the brine
1 tablespoon pickled hot italian pepper, such as Victoria
black pepper, to taste
salt

Steps:

Brush the center of 4 appetizer plates wtih olive oil, then very lightly sprinkle with salt. Lay the tuna slices over the seasoned olive oil.
Combine the lemon juice, lemon zest, caper brine, and chiles in a small bowl. Spoon the mixture evenly over each slice of tuna. Drizzle the top of each plate with the remaining olive oil. Season the tuna with salt and pepper. Let stand for 2 to 4 minutes, depending on your desired texture, then serve immediately.

Nutrition Facts : Calories 187.7, Fat 7.4, SaturatedFat 1.1, Cholesterol 44.2, Sodium 178.8, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 27.8

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