Tuna Crusted With Aleppo Peppers With Tangerine Green Onion Relish Melted Leeks And Red Wine Pomegranate Reduction Recipes

MARMITAKO

Steps:

• If using dried peppers, remove the stem and seeds and soak in warm water for 1 hour, or until softened. Drain well, scrape off the flesh and discard skins. If using roasted peppers, remove the charred skin, stems and seeds, and chop. Set aside.
• Heat the oil in a large casserole. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the garlic and saute another minute to release the aromas. Cover the casserole tightly, reduce the heat to very low, and cook for 15 minutes.
• Uncover the casserole and stir in the paprika and parsley. Increase the heat, add the brandy and flame it. When the flame dies down, stir in the potatoes, carrots, and leeks, and saute 1 to 2 minutes. Add the tomatoes and saute 2 more minutes. Pour in the stock and wine, and add the chile pepper, and reserved dried pepper flesh. Season with salt and pepper, increase the heat and bring mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 30 minutes.
• Discard the chile pepper halves. Add the tuna to the soup, adjust the seasonings and simmer 3 to 5 minutes. Cover casserole and let sit 5 minutes.
• To serve, ladle warm soup into individual bowls, and float a piece of toasted bread on the top.

TRUFFLE-STEAMED HALIBUT ON MELTED LEEKS WITH TRUFFLE VINAIGRETTE

Steps:

• Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, separately reserving the liquid and peelings.
• Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute for about 4 minutes, or until the vegetables are tender. Add the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 minutes or until the pan is almost dry. Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half. Immediately strain through a fine sieve into a medium size, heat-proof bowl. Discard the solids. Set the liquid aside to cool.
• When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil. Season the truffle vinaigrette to taste with salt and pepper. Set aside.
• Remove the green part from the leeks (you may want to reserve this for making stock). Split leeks in half, lengthwise, down to but not through the root ends. Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit. Pat dry.
• Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes or until the leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes. Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve.
• While the leeks are cooking, prepare the halibut.
• Lightly season each piece of halibut with salt and freshly ground white pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of the halibut. Using a large pastry brush, very lightly coat one side of 6 10-inch by 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil. Securely wrap each piece of fish in an oiled plastic wrap square. Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center. Remove the fish from the steamer.
• Whisk the fines herbs into the reserved truffle vinaigrette.
• Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates. Unwrap the fish and place one piece on top of the leeks. Drizzle the vinaigrette over the fish and around the edge of the plate. Garnish top with crispy leeks and serve.
• Add oil to deep fryer, or a 3-inch deep saute pan. Heat over medium-high until very hot but not smoking, and add the leeks. Quickly fry until the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt.

MULTI-SPICED CRUSTED TUNA 'STEAK' WITH BLACK BEAN-SHIRAZ BUTTER SAUCE

Steps:

• Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias.
• For the Black Bean-Shiraz Butter Sauce: In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath. Plating: On large, round plates, place a mound of potatoes in the center. Top with the tuna and top that with the salad. Place the sauce around the tuna and drizzle with a little vinaigrette.
• Wine Suggestion: Vin d'Alsace, Haag, Pinot Blanc, 1998

TUNA & ROASTED PEPPER CASSEROLE

Steps:

• Cook Egg Noodles in Boiling salted water until al dente, drain.
• Toss egg noodles in a bowl with melted butter. Toss in drained, flaked tuna. Set aside.
• Preheat oven to 375. Butter large casserole dish.
• Spray large sauce pan lightly with butter cooking spray. Saute onions over medium heat until translucent.
• Add green onion, roasted red peppers, garlic, paprika, and black pepper. Saute 2 minutes longer to blend flavors.
• Add cream of chicken soup, milk, 2 Tbl. parmesan cheese, and grated cheddar. Stir over low heat until cheese is mostly melted.
• Place noodles & tuna in buttered casserole dish. Pour cheese mixture over top and toss to coat noodles. Sprinkle remaining 2 Tbl.parmessan over top.
• Bake uncovered for 15 minutes.

PEPPER SEARED TUNA STEAKS

Steps:

• Combine black pepper and sesame seeds in bowl.
• Press tuna steaks into mixture, until coated.
• Heat sesame oil over medium-high heat.
• Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
• Transfer steaks to tented aluminum foil to keep warm.
• Add a touch more oil to pan, then add soy sauce and sherry.
• Add garlic and most of green onion (reserving some of the tops).
• If too much has boiled off, add a bit of red wine if necessary.
• Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
• Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
• Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
• In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.

SEARED TUNA PEPPER STEAKS

Steps:

• Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.

TUNA MELTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
• Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
• Bake in a preheated oven for 10 minutes.

TUNA SALAD PEPPER CUPS

Steps:

• Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.

TUNA WITH PEPPERY TOMATOES & POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
• Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
• With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.

TUNA AND RED PEPPER SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
• Drain pasta. Toss immediately with tuna mixture.

PEPPER-CRUSTED TUNA

Steps:

• Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.

SEARED TUNA IN BLACK PEPPER CRUST

Steps:

• Beat the lime juice, marjoram and 2 tablespoons of the olive oil together. Set aside.
• Trim any dark areas from the tuna, then cut it into four equal pieces, trimming them a little if necessary to make four rectangular logs. Press the cracked black pepper over the outside of the pieces of fish.
• Heat all but a teaspoon of the remaining olive oil plus the canola oil in a large, heavy skillet. When the oil is very hot, carefully place the fish in the skillet (to avoid splattering) and sear each piece for barely a minute, then turn and continue to sear the fish pieces briefly on each of the remaining three sides. Remove the fish to a warm plate. The fish should be rare in the middle.
• Wipe out the skillet and add the remaining olive oil. Add the spinach and saute it for a few minutes, until the spinach is barely wilted. Add the beans, season with salt and pepper and continue to saute until the spinach is wilted but is still a bright green and the beans are completely heated through.
• Divide the spinach mixture equally among four dinner plates. Cut the blocks of seared tuna into slices one-half-inch thick and array the slices on top of the spinach. Briefly beat the vinaigrette, then drizzle the vinaigrette around the tuna and the spinach. The plates are now ready to be served.

GRILLED TUNA WITH RED PEPPERS

Steps:

• Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
• Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.

PEPPERCORN-CRUSTED TUNA

Steps:

• Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
• Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
• Add tuna peppercorn-side up.
• Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
• Remove tuna from pan and transfer onto serving plates.
• The fish should be rare. If you like it more cooked, fry another 2 minutes.
• Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
• Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
• Add cream and boil just until sauce begins to thicken.
• Season with salt and pepper.
• Spoon sauce around tuna.

ROASTED RED PEPPER FILLED WITH TUNA

Steps:

• Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
• While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
• When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

TUNA STUFFED BELL PEPPERS BAKE

Steps:

• Cut a wide circle around the stems of the peppers; lift off the lids and discard.
• Scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish.
• In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
• Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
• Pour hot waer around the peppers;.
• Bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
• Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.

HARD TIMES CREAMED TUNA

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

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

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.