Roasted Tuna With Grapefruit And Tarragon Food

GRAPEFRUIT AND WHITE BEETS WITH YOGURT AND TARRAGON

Steps:

• Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes; let cool.
• Increase oven heat to 400°F. Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt. Close up parchment and foil around beets. Place packet on a baking sheet and roast beets until tender, 40-50 minutes. Unwrap beets and let cool.
• Peel beets and thinly slice into rounds. Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes.
• Meanwhile, finely grate 1/2 teaspoon zest from 1 grapefruit and set aside. Using a sharp, small knife, cut all peel and white pith from both grapefruits; discard. Thinly slice grapefruit into rounds.
• Place yogurt in a small bowl; season with salt and mix well. Spoon onto plates. Top yogurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest.
• DO AHEAD: Beets can be roasted 2 days ahead; let cool. Cover and chill. Pine nuts can be toasted 1 day ahead; store airtight at room temperature.

TARRAGON TUNA SALAD

Steps:

• In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.

TARRAGON TUNA STEAKS

Steps:

• In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

TUNA SALAD WITH GRAPES AND LEMON TARRAGON DRESSING

Steps:

• In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Add dressing and combine until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings. (Yield: 3 cups of Tuna Salad.) To make Lemon Tarragon Dressing: Combine all ingredients in a large bowl, then gently combine with tuna mixture.

ROASTED TUNA WITH GRAPEFRUIT AND TARRAGON

Steps:

• Preheat oven to 475°F. Grate 1 teaspoon grapefruit peel; reserve. Cut off peel and pith from grapefruit; cut fruit into six 1/4-inch-thick slices and discard seeds.
• Mix shallots, tarragon, and grated grapefruit peel in small bowl to blend. Drizzle olive oil over bottom of medium roasting pan; heat pan in oven 3 minutes. Sprinkle shallot mixture over oil. Place tuna steaks in single layer atop shallot mixture; sprinkle with salt and pepper. Roast 5 minutes. Turn tuna steaks over. Top each with 1 slice grapefruit. Roast tuna to desired doneness, about 5 minutes longer for medium.

PROSCIUTTO WRAPPED CHICKEN WITH GRAPEFRUIT TARRAGON DRESSING

Steps:

• Preheat oven to 200 degrees celcius.
• Dressing Combine all ingredients in a small jug and let sit for an hour or so to allow the flavours to blend.
• Chicken Pan fry the chicken breasts to seal them.
• Remove from pan and wrap proscuitto around breasts (usually around 4 to 5 slices each breast).
• Place onto a rack or tray and into the oven for about 10 to 15 minutes, until the chicken is cooked through.
• Vegetables Boil the thickly sliced potatoes until tender but not mooshy.
• At the last minute, place the asparagus and snowpeas or beans into a pot of boiling water and cook only for a minute or so.
• Serving Toss the vegetables with a little of the dressing.
• Serve onto plates and top vegetables with the chicken and then drizzle a little of the dressing over the chicken breasts.
• ENJOY.

TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
• Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
• Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
• Roast for 20 minutes until vegetables are golden brown. Let cool.
• Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
• Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
• Serve with a balsamic vinaigrette, if desired.
• Enjoy!