Zaatar Crusted Tuna With Cured Tomatoes And Merguez Vinaigrette Recipes

ZA'ATAR-CRUSTED TUNA WITH CURED TOMATOES AND MERGUEZ VINAIGRETTE

Steps:

• Preheat oven to 200 degrees F.
• In a mixing bowl, toss the whole tomatoes with 1/4 cup olive oil, paprika, salt, garlic, 2 Tb shallots, thyme and basil. Spread on a sheet pan and place in oven for 4 hours.
• When tomatoes are close to being ready, in a saute pan over medium-high heat, saute sausage until nicely browned (it will crumble as you cook), about 10 minutes.
• Remove sausage and set aside.
• Drain all but 2 Tb of fat from pan, return pan to medium heat, and add sherry vinegar to deglaze, scraping up browned bits, about 1 minute.
• Add 1 Tb olive oil, 1 Tb shallots, capers, and tomato sauce; mix to incorporate, then remove from heat.
• Season with salt, pepper, and chives, and return sausage to pan.
• Meanwhile, heat a cast iron pan over high heat with canola oil until smoking.
• Season tuna with salt and pepper, then roll in za'atar on all sides, until well covered.
• Sear tuna, 1 minute on each side, for rare.
• Evenly divide tomatoes and tuna among plates and cover with sauce; serve immediately.

HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE

Steps:

• Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
• For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
• Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
• On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.

CITRUS GINGER CRUSTED TUNA LOIN SERVED WITH FUFU, CHAYOTE SLAW, AND SMOKED TOMATO VINAIGRETTE

Steps:

• Season the tuna with salt and pepper.
• Coat the tuna with the mustard using a pastry brush.
• You will need three bowls. In one bowl, mix the ginger and zests into the cornmeal. Put flour in a second bowl. Put eggs in a third bowl.
• Dredge the tuna first in the flour then in the eggs and finally in the corn meal. Let dry for about 2 to 3 minutes.
• Heat a saute pan, and add oil. Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side.
• Slice tuna and assemble with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette. Garnish with fried plantains and grilled shrimp if desired.
• Fry the bacon in a hot skillet together with onions until bacon is crisp and onions caramelize. Remove from the heat. Bring a saucepan of water to boil. Add plantains, reduce heat, and simmer until soft, about 15 to 18 minutes. Drain and transfer the plantains to a mixing bowl and mash. Add bacon and onions. Keep warm.
• Whisk the sour cream in a large mixing bowl until smooth, then add the vinegar, lime juice, and oil. Stir in all the remaining ingredients. Correct the seasonings by adding salt, pepper, or vinegar, to taste. Serve at room temperature.
• Place the tomatoes in a perforated pan over a smoker on high heat until wisps of smoke begin to appear. Tightly cover the smoker and reduce the heat to medium. Smoke the tomatoes until hot and soft, about 25 to 30 minutes. Place the smoked tomatoes, oil, and seasonings in a blender at high speed until smooth. Adjust seasonings.

ZA'ATAR CRUST

Steps:

• The crust- Place the sesame seeds and spices in a pestle and mortar or spice grinder and lightly crush.
• Mix with the oil, lemon zest and juice and season to taste.
• Rub the mixture all over the food, cover and marinate for 4 hours or overnight in the fridge for meats and poultry. Fish needs only 30 minutes. Allow the food to return to room temperature for 20 minutes before cooking.
• To cook- If barbecuing, turn frequently and baste with any excess marinade. To roast a whole chicken, rub all over and roast at 400F for 1-1½ hours.

TUNA MIGNON WITH TOMATO SHERRY VINAIGRETTE

Steps:

• Place shallots, green onion and tomatoes in a mixing bowl.
• Add sherry and rice vinegars.
• Add salt and olive oil; stir well.
• Set aside.
• (I made this mixture ahead of time and let set for 30-45 minutes, allowing the flavors to mix, but this is not necessary).
• Roll tuna fillet in poppyseed-peppercorn mixture.
• In a well-heated pan, sear tuna on both sides to desired temperature (approx. 1-2 minutes per side, so that the tuna is very pink on the inside).
• Place tuna on a plate and top with tomato mixture.
• Enjoy!

ZA'ATAR TOMATOES

Steps:

• Preheat oven to 400°F.
• Core tomatoes & slice into thick rounds (thirds or fourths).
• Place in 1 layer on a large sided baking sheet. Drizzle a small amount of olive oil on each tomato & sprinkle za'atar on top.
• Bake for 10 minutes or until hot but not mushy.