TUNA NICOISE
Provided by Pierre Franey
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
- Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
- As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
- When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 1 gram, TransFat 0 grams
TUNA NICOISE CROSTINI
These easy hors d'oeuvres call for ingredients that are most likely already in your pantry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Finely chop half the olives; set aside. Thinly slice the remaining olives; set aside.
- Remove yolks from eggs; set aside. Place whites in a bowl. Using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, reserved chopped olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Place 1 tablespoon mixture onto each crostini.
- Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl. Top each crostini with yolk, garnish with tarragon and reserved olives, and serve.
GRILLED TUNA NICOISE
Provided by Robert Irvine : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.
- For the tuna: Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.
- For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes. Add the orzo and spinach and cook for an additional minute. Remove from the heat and stir in the butter to finish the sauce.
- To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.
TUNA CROSTINI
Elegant and refined, with a surprisingly delightful crunch gets the party going. Crisp on the bottom, dense and rich on the top, it's the perfect appetizer for any gathering. Purchase pre-made crostini for extreme ease and convenience.
Provided by Food Network
Categories appetizer
Time 25m
Yield 4-6 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Drain tuna and place oil in a small bowl. Place baguette slices on a baking sheet and brush with oil on both sides. Sprinkle lightly with salt and pepper. Bake until crisp and golden, about 10 minutes. Remove from heat and let cool. Place tuna in a small bowl. Add lemon juice, tomatoes, garlic and half the basil, stirring to combine. Season with salt and pepper. Place tuna mixture on toast and garnish with remaining basil before serving.
TUNA NICOISE
Warm just-steamed potatoes get a flavorful assist from dry vermouth in this otherwise traditional Nicoise salad.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Steam potatoes until tender, 12 to 15 minutes. Immediately toss with vermouth. Serve on a platter with tuna, green beans, eggs, olives, and lemon wedges. Drizzle with olive oil and sprinkle with salt and pepper.
COLD TUNA NIçOISE
Provided by James Beard
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Make gashes in the tuna and insert garlic slices and anchovy fillets. Rub well with oil and basil and let it stand 2 hours in the refrigerator.
- Sear the tuna in olive oil. Add the onions, tomatoes, peppers, seasonings and wine. Cover and braise the fish 1 1/2 hours. Add olives to the sauce and serve hot. Or you may remove the fish to a serving dish, reduce the sauce and pour it around the fish. Cool and chill. Cut the fish in paper-thin slices and serve with the reduced sauce.
ALICE WATERS'S TUNA NICOISE
Provided by Marian Burros
Categories weekday, salads and dressings, appetizer
Time 40m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Combine the vinegar, chervil, arugula, garlic, onion and olive oil. Season with pepper.
- Using your hands, mix the beans, tuna and potatoes with the dressing, and mound the mixture on a serving dish. Decorate with the anchovies, tomatoes, basil, olives and hard-cooked egg
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 27 grams, Carbohydrate 127 grams, Fat 35 grams, Fiber 18 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 512 milligrams, Sugar 7 grams, TransFat 0 grams
TUNA AND ROASTED PEPPER CROSTINI
Categories Food Processor Fish Pepper Cocktail Party Quick & Easy Mayonnaise Tuna Bell Pepper Winter Capers Gourmet
Yield Makes 24 crostini, serving 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
- Make tuna spread:
- In a food processor purée spread ingredients until blended well and season with salt and pepper. Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls. Bring tuna spread and roasted peppers to room temperature before serving.
- Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.
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