Marinated Tuna With Baguette Food

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 "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.

MARINATED TUNA STEAK

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

MARINATED SEARED TUNA, CRISPY VEGETABLES, TAPENADE VINAIGRETTE

Steps:

• Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.

MARINATED TUNA WITH BAGUETTE

Steps:

• Remove lemon zest in strips using a vegetable peeler, and slice lengthwise into thin strips; reserve lemon for another use.
• Combine zest strips with oil, vinegar, onion, olives, and oregano in a shallow dish. Mix in tuna, and season with salt and pepper. Refrigerate for 30 minutes. Serve marinatedtuna with baguette.

SEARED TUNA WITH OLIVE-TAPENADE VINAIGRETTE AND ARUGULA

Steps:

• Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
• Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
• Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.

MAKE AHEAD TUNA SALAD NIçOISE BAGUETTE

Steps:

• Mix the fennel seeds, salt and lime zest together. Cut the tuna into thin fillets and rub the marinade all over the fillets. Cover and place in the refrigerator until required.
• Smear a large frying pan with the vegetable oil and place over a high heat until the pan is smoking. Add the tuna fillets to the hot pan one at a time, and cook briefly, until all the sides are sealed and blackened. Once this is done, place the fillets on a tray and refrigerate.
• Assemble the baguette. Layer all the filling ingredients and seared tuna slices into the baguette, seasoning with salt and freshly ground black pepper and drizzling with a little of the French dressing as you go. Replace the top and wrap the baguette tightly with plastic wrap. Chill in the refrigerator overnight with a weight on top if possible.
• Cut into thick slices and serve.

JAPANESE MARINATED FILLET OF TUNA

Steps:

• Combine the marinade ingredients in a medium-size bowl. Add the tuna and refrigerate for 2 to 3 hours. Thirty minutes before cooking, remove the tuna from the refrigerator and let it come to room temperature. Preheat a grill or broiler.
• In a large, nonstick skillet, heat 2 teaspoons of the olive oil. Add the greens and cook until wilted. Add the water, salt and pepper. Cook just until greens are tender. Set aside and keep warm.
• Drain the tuna steaks and pat them dry. Brush with the remaining olive oil. Grill or broil until charred on the outside but still pink in the center, about 1 to 2 minutes on each side. Divide the greens among 4 plates. Place a piece of tuna over the greens. Top with some of the pickled ginger and serve immediately.

MARINATED BROILED TUNA STEAKS WITH SAUCE NICOISE

Steps:

• Preheat broiler to high or turn on charcoal outdoor grill.
• Place the tuna in a dish and sprinkle both sides with salt and pepper. Brush both sides with 2 tablespoons olive oil. Add the thyme, bay leaves, rosemary and pepper flakes. Cover with plastic wrap and let it stand for 20 minutes.
• Place the tomatoes in boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
• Place the remaining olive oil in a small saucepan over medium-high heat. When it's hot, add the fennel, onions and garlic. Cook briefly until wilted. Add the tomatoes, olives, lemon rind, vinegar, salt and pepper to taste. Cover and simmer for 5 minutes.
• Transfer the mixture into a blender or food processor. Add 3 tablespoons of the basil, then blend for 5 to 7 seconds, taking care that it remain coarse. Transfer the sauce to a saucepan, check for seasoning, reheat briefly. Keep warm.
• If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 4 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 3 minutes longer. The steaks should not be overcooked.
• If grilling, place the steaks on a hot grill and cover. Cook for 4 minutes. Turn the fish, cover the grill and continue cooking for about 3 minutes. Serve with the prepared sauce around the fish and sprinkle with the remaining basil.

TUNA MELT PIZZA BAGUETTES

Steps:

• Heat oven to 190C/170C fan/gas 5. Halve the 2 part-baked baguettes lengthways and cook directly on the oven shelf for 8 mins. Meanwhile mix the diced peppers, sweetcorn, tuna, and 75g of the grated cheddar.
• Transfer the baguettes to a baking tray, spread each with 1 tbsp tomato purée, divide the tuna mix over, then sprinkle with the remaining grated cheddar. Bake for 12 mins until melting and golden.

TUNA PROVENCALE ON A BAGUETTE

Steps:

• Mix tomatoes, olives and salt in a medium bowl and let stand until juicy, about 15 minutes.
• Meanwhile, cut bread almost in half lengthwise. Open like a book, being careful not to separate bread. Pull our about 1/2 a cup of soft bread center.
• Using 1/2 TBS of oil, brush the cut sides on the bread, then spread on tomato mixture and any juices that have collected in the bowl.
• Cut onion in half through stem end, then crosswise into thin semi-circles.
• Layer onion, green pepper slices and tuna over tomato mixture.
• Whisk vinegar, garlic, anchovy paste and remaining oil together and drizzle over tuna.
• Wrap stuffed loaf tightly in plastic wrap and weigh it down with a heavy skillet and let stand at room temp till ingredients have soaked into the bread, about 30 minutes.
• Cut diagonally into 4 sandwiches.

AHI TUNA MARINADE

Steps:

• Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.