Marinated Seared Tuna Crispy Vegetables Tapenade Vinaigrette Food

COLD SLICED VEAL WITH A TUNA VINAIGRETTE

Steps:

• Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil. Add the carrots, onions, celery, bay, thyme, rosemary, parsley, salt and pepper to the boiling water and continue to boil for 15 minutes. Add the veal roast to the bouillon, return to the boil and reduce to a simmer. Cook the veal for 2 hours or until tender. Turn off the heat and allow the veal to cool in the bouillon in which it was cooked. When cool, transfer the liquid and veal to a clean container and refrigerate the veal, covered with the bouillon, overnight. Put the mayonnaise, mustard, lemon juice, anchovies, capers, tuna parsley, salt and pepper in the bowl of a food processor and process for 1 to 2 minutes until smooth. Slowly drizzle in the oil, while the processor is running, until the tuna vinaigrette is emulsified. Remove the veal from the refrigerator, drain the liquid, and slice the veal into very thin slices. Lay the sliced veal out on a platter, spoon on a thin layer of tuna sauce, and cover with another layer of veal. Continue with the layering of veal and tuna sauce until all the veal has been used and the final layer is a topping of veal. Refrigerate for several hours and serve with a green bean salad and a tomato - basil salad.

MARINATED SEARED TUNA

Steps:

• In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
• Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
• When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
• Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
• Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
• Serve immediately with a little extra soy on the side if desired.

SEARED TUNA WITH CHINESE SALAD AND GINGER-SOY VINAIGRETTE

Steps:

• To make the vinaigrette, whisk together the soy sauce, lime juice, vinegar, ginger, mustard, and honey. Gradually drizzle in both oils, as you constantly whisk, until the dressing thickens and comes together. Add a few twists of freshly ground black pepper to give the vinaigrette bite.
• Combine the cabbage, watercress, cilantro, cucumber, green onions, radishes, and carrot in a bowl. Use your hands to toss the salad. Then add the radish sprouts, almonds, and mandarin oranges; lightly toss again. Don't dress the salad yet because it will get soggy. Cover it and put it in the refrigerator while you deal with the tuna; the contrast of chilled salad and warm tuna is fantastic.
• Rub both sides of the tuna steaks with 1 tablespoon of the sesame oil, salt, and white pepper. Spread the sesame seeds out on a plate and lightly press each side of the tuna steaks into the seeds. Heat the canola oil and remaining tablespoon of sesame oil in a large skillet over high heat. Lay the steaks in the hot pan. Sear the tuna for about 3 minutes, until the sesame seeds form a crust. Flip the tuna steaks over and cook the other side 3 to 4 minutes longer for rare. Slice the tuna on a slight angle into 1-inch-thick slices.
• Toss the salad with half the vinaigrette; season with salt and pepper. Divide the salad between two plates, lay the tuna slices on top, and then drizzle with the remaining dressing. Elegant presentation!

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

GRILLED TUNA IN FLANK STEAK MARINADE

Steps:

• In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
• Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.

SEARED "MARINATED" TUNA WITH BLACK-OLIVE VINAIGRETTE

Steps:

• Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper.
• Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.
• Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto each of 6 plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.