Union Square Cafes Marinated Filet Mignon Of Tuna Recipes

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UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA



Union Square Cafe's Marinated Filet Mignon Of Tuna image

Provided by Bryan Miller

Categories     dinner, easy, main course

Time 3h40m

Yield 4 servings

Number Of Ingredients 11

2 cups teriyaki sauce
1/2 cup dry sherry
4 tablespoons finely chopped ginger
1/2 cup chopped scallions
2 cloves garlic, peeled and thinly sliced
1/2 teaspoon cayenne
2 teaspoons freshly ground black pepper
Juice of 2 lemons
4 yellowfin tuna steaks, weighing 8 to 10 ounces each, cut into cubes
2 tablespoons olive oil
1/4 cup pickled ginger

Steps:

  • Combine all the marinade ingredients in a bowl and place the tuna steaks in it. Refrigerate for 3 hours, turning the tuna every hour.
  • About half an hour before cooking, remove the tuna from the marinade to a plate, and let it reach room temperature. Preheat a grill, barbecue or pan to very hot.
  • Brush the tuna steaks with olive oil. Grill for 1 to 2 minutes on each side. The outside should be well seared, and the center should be just warm and very rare.
  • Garnish each tuna steak with pickled ginger, and serve.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 5640 milligrams, Sugar 22 grams, TransFat 0 grams

UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA



Union Square Cafe's Marinated Filet Mignon of Tuna image

This recipe is courtesy of Union Square Cafe NYC Michael Romano and was featured in Food Networks, The Best of Gourmet Greats. I hope you enjoy!

Provided by Docs Mom

Categories     Tuna

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup teriyaki sauce
1/2 cup dry sherry
4 tablespoons fresh ginger, finely chopped
1/2 cup scallion, chopped
2 garlic cloves, thinly sliced
1/2 teaspoon cayenne pepper
2 teaspoons fresh ground black pepper
2 lemons, juice of
4 (8 -10 ounce) yellowfin tuna steaks, cut into 3-inch cubes
2 tablespoons olive oil
1/4 cup pickled ginger (available at Asian markets)

Steps:

  • Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.
  • Drain the tuna thirty minutes before cooking and bring to room temperature.
  • Preheat a grill, grill pan or outdoor barbecue to very hot.
  • Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.
  • Top each steak with pickled ginger and serve.

UNION SQUARE CAFE'S TUNA CLUB SANDWICH



Union Square Cafe's Tuna Club Sandwich image

Make and share this Union Square Cafe's Tuna Club Sandwich recipe from Food.com.

Provided by chia2160

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 26

2 egg yolks
1 1/2 tablespoons lemon juice
2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons finely minced garlic
1/2 teaspoon kosher salt
1 1/2 cups olive oil
3/4 teaspoon fresh coarse ground black pepper
1/2 cup coarsely chopped onion
1/3 cup coarsely chopped carrot
1/3 cup sliced celery
1 bay leaf
3 whole black peppercorns
1 lb yellowfin tuna fillet, skinless, cut into 2 inch pieces
1 teaspoon fennel seed
2 tablespoons diced red bell peppers
2 tablespoons diced yellow bell peppers
1/4 cup minced red onion
1 tablespoon julienned fresh basil leaf
1 teaspoon finely chopped mint
3/4 teaspoon kosher salt
fresh ground black pepper
fresh lemon juice
12 slices sourdough bread, white or 12 slices whole wheat bread, lightly toasted
2 1/2 cups arugula, trimmed, washed and dried
8 slices thick slab bacon, 1/4 inch thick, cooked until crisp

Steps:

  • Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor.
  • With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise.
  • Add pepper and mix 10 seconds.
  • Transfer to a bowl, cover and refrigerate.
  • Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat.
  • Lower to simmer, cover and cook for 15 minutes.
  • Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
  • Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon.
  • While the fish is still warm, flake it into small pieces with a fork or your fingers.
  • (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
  • Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant.
  • Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
  • Mix the flaked tuna into the fennel mixture.
  • Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed.
  • (The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.) Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad.
  • Top with a few leaves of the arugula and one slice of bacon.
  • Repeat with a second slice of sourdough.
  • Stack one layer on top of another and finish by topping with a third slice of sourdough.
  • Repeat to make three more club sandwiches.
  • Slice each sandwich into halves or thirds and secure each piece with a toothpick.

Nutrition Facts : Calories 1525.7, Fat 94.8, SaturatedFat 15.5, Cholesterol 138.2, Sodium 1782.4, Carbohydrate 115.5, Fiber 6.4, Sugar 7.5, Protein 54.7

UNION SQUARE CAFE'S TUNA CLUB SANDWICH



Union Square Cafe's Tuna Club Sandwich image

This update on a workaday sandwich takes time and work, it's true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you've ever had in your life. You'll need one pound of yellowfin tuna, which you'll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tuna salad without the herbs, refrigerate it overnight, and add them in before assembling your sandwiches. Layer it on toasted bread with a lemon-pepper aioli, slab bacon and arugula. This is picnic food for the gods.

Provided by Julia Reed

Categories     main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 26

2 egg yolks
1 1/2 tablespoons lemon juice
2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons finely minced garlic
1/2 teaspoon kosher salt
1 1/2 cups olive oil
3/4 teaspoon coarsely ground pepper
1/2 cup coarsely chopped onion
1/3 cup coarsely chopped carrot
1/3 cup sliced celery
1 bay leaf
3 whole black peppercorns
1 pound yellowfin tuna, skinless, cut into 2-inch pieces
1 teaspoon fennel seeds
2 tablespoons diced red bell pepper
2 tablespoons diced yellow bell pepper
1/4 cup minced red onion
1 tablespoon julienned fresh basil leaves
1 teaspoon finely chopped mint
3/4 teaspoon kosher salt
Freshly ground black pepper to taste
Fresh lemon juice to taste
12 slices sourdough, white or whole wheat bread, lightly toasted
2 1/2 cups arugula, trimmed, washed and dried
8 ( 1/4-inch-thick) slices slab bacon, cooked until crisp

Steps:

  • Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor. With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise. Add pepper and mix 10 seconds. Transfer to a bowl, cover and refrigerate.
  • Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat. Lower to simmer, cover and cook for 15 minutes. Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
  • Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon. While the fish is still warm, flake it into small pieces with a fork or your fingers. (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
  • Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant. Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
  • Mix the flaked tuna into the fennel mixture. Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed. (The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.)
  • Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad. Top with a few leaves of the arugula and one slice of bacon. Repeat with a second slice of sourdough. Stack one layer on top of another and finish by topping with a third slice of sourdough. Repeat to make three more club sandwiches. Slice each sandwich into halves or thirds and secure each piece with a toothpick.

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