Everything Crusted Tuna With Roasted Red Pepper Sauce Food

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 STEAKS WITH ROASTED RED PEPPER SAUCE

Steps:

• Add 2 tablespoons olive oil to a hot skillet.
• Sear tuna steaks on both sides.
• Melt 1/4 cup butter and stir in 1 tablespoon of flour.
• Add 3/4 cup of white wine and then add the flour and butter mixture.
• Add roasted red pepers and seasonings.
• Stir sauce until mixed well.
• Cook over medium heat for about 15 minutes or until desired doneness is reached.

TOASTED FENNEL CRUSTED TUNA WITH SAFFRON-RED PEPPER SAUCE AND SPRING VEGETABLE COUSCOUS

Steps:

• Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
• Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
• Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.

EVERYTHING CRUSTED TUNA WITH ROASTED RED PEPPER SAUCE

Steps:

• To make the crust, mix together the minced garlic, onion, poppy seeds, sesame seeds and salt. Sprinkle some of this mixture on a plate. Dip the tuna steaks in the beaten egg white just enough to coat, then roll each steak in the crust mixture to coat it thoroughly, adding more of the mixture if necessary. To minimize the potential mess, coat the tuna steaks by holding them with a fork rather than your fingers. Put steaks on the same plate, atop the remaining mixture; set aside at room temperature. Preheat the oven to 450 degrees. To make the sauce, warm the olive oil in a large sauté pan over medium heat, and add the garlic and shallots. Cook, stirring, until they are soft but not colored, about 5 minutes. Add the peppers, chicken stock and wine, season with salt and white pepper, and simmer until the liquid is reduced by half, about 8 minutes. Carefully transfer the mixture to a blender, add the vinegar and with the machine running, pour in the grape-seed oil. Blend just to emulsify. Adjust the seasonings, adding water if sauce is too thick, and set aside in a warm place. Have a metal baking pan at the ready; you will need it quickly after frying the steaks. Pour the canola oil into a 12-inch sauté pan or a wok, and set over high heat; when the oil reaches 350 degrees, slip the tuna into the pan. Fry for 1-1/2 minutes on each side, until the crust is well browned. Lift out the steaks with a slotted spatula, and place in the baking pan. Transfer to the oven, and roast for 1 minute for rare, 2 minutes for medium-rare, 3 minutes for medium. Remove from the oven; spoon some sauce on each of four warmed dinner plates. Cut each steak in half on the diagonal, and place the two pieces in the center of the plates. Drizzle the steaks with additional sauce. Yield: Four servings.

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.

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.

PEPPER CRUSTED TUNA, MUSTARD SAUCE AND A PEA SHOOT SALAD

Steps:

• Prepare the Tuna -- First, remove to the counter so the tuna can warm up a bit. You don't want to cook with icy cold tuna. It should be slightly room temperature.
• Dressing -- In a small measuring cup or bowl, mix the the mustard, soy sauce, ginger, shallots, and lime juice and then slowly whisk in the oil to slightly emulsify and make it lightly and creamy. Set aside.
• Coating the Tuna -- In your small food processor, lightly grind up the peppercorns, not fine ground, rough cracked and add to the salt and sesame seeds. Add this mixture to a small plate. Now lightly brush (don't soak the fish, just a light coating) one side of the tuna with oil and press into the pepper mixture and then place on a plate and baking sheet lined with was paper or parchment so it doesn't stick. Then do the same thing to the other side. The oil just helps the pepper coating to stick.
• Saute -- I prefer cast iron for this, but if not, a large saute pan (NO NON-STICK) for this. Heat up to medium high to high heat and add the oil.
• Then saute the tuna on each side for just 2 minutes (less depending on the thickness). You want the tuna medium rare. The top and bottom should have about 1/4" of opaque color which means the outside edges will be done, but the inside still rare but warm. This also depends on how thick your steak is.
• Salad -- As the tuna cooks. Just mix the pea sprouts or micro greens in a large bowl with the red onion. Add just 1 teaspoon of the dressing and toss lightly. Add 1 1/2-2 cups of the salad to each of the 4 plates.
• Plate -- Once the tuna is done, serve each steak on top of the bed of greens. Drizzle with a little of the remaining dressing and serve any extra on the side. ENJOY!

SPAGHETTI WITH ROASTED RED PEPPER AND TUNA

Steps:

• Heat oil in a medium skillet; add onion; saute over low heat, stirring until tender and edges are just beginning to turn golden, about 8 minutes.
• Stir in the garlic; saute 1 minute. Add the red peppers, tuna and olives; saute just to heat through.
• Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente, about 6 minutes. Drain.
• Toss with the sauce and parsley. Serve hot.