SEARED "MARINATED" TUNA WITH BLACK-OLIVE VINAIGRETTE
Provided by Guy Savoy
Categories Olive Appetizer Tuna Lentil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
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.
PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
- Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
TUNA PASTA SALAD WITH WARM BLACK OLIVE VINAIGRETTE
Whenever a salad calls for tuna, I prefer to use a can of Italian olive oil-packed tuna. It has a more robust flavor and makes the tuna a little less ordinary.
Provided by JackieOhNo
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to the package directions.
- Meanwhile, heat 3 T. of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
- Add the lemon juice, pepper, and the remaining oil.
- Drain the pasta, rinse under cold water, and top with the tuna and olive vinaigrette.
- Serve immediately .
Nutrition Facts : Calories 685.5, Fat 34.2, SaturatedFat 5.3, Cholesterol 32.3, Sodium 255.3, Carbohydrate 67, Fiber 8.1, Sugar 0.3, Protein 32.9
CRISPY POTATO SPRING ROLLS WITH TUNA SUSHI IN A LEMON THYME VINAIGRETTE
Steps:
- Make the vinaigrette: In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt. Whisk in honey. Drizzle in olive oil in a slow stream to emulsify. This is a temporary emulsification and needs to be whisked just before serving.
- In a heated pan with olive oil saute the potatoes. Season with salt and pepper. Cover the pan and roast until potatoes are tender. Add sun dried tomatoes to the pan. Transfer mixture to a bowl. With a hand-held masher, mash the mixture until fluffy. Check for seasoning. Place the potatoes mixture into a pastry bag fitted with a round tip.
- To hydrate the rice paper wrappers, fill a large bowl with warm water. Place the wrappers in water for about 3 minutes until soft.
- Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel. Pipe a 5-inch strip of mashed potatoes in the center of the wrapper. Lay a tuna bar and a piece of scallion evenly next to the potato. Roll into a spring roll.
- In a very hot pan with oil saute the spring rolls quickly, browning all sides. Cook on very high heat, making sure not to cook the tuna.
- Cut each spring roll into 5 pieces. Brush with olive oil. Drizzle with the vinaigrette and serve immediately.
SAUTEED TUNA WITH WARM OLIVE VINAIGRETTE
Steps:
- In a heavy skillet, preferably non-stick, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sautée the tuna steaks, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side, or until they are just cooked through. While the tuna is cooking, in a blender or small food processor blend together the olives, the capers, the garlic, the mustard, the vinegar, the tomato, the water, and salt and pepper to taste and with the motor running add the remaining 3 tablespoons oil, blending the dressing until it is emulsified. Transfer the tuna to plates and wipe the skillet clean. Pour the dressing into the skillet, heat it over moderate heat until it is hot, and stir in 2 tablespoons of the roasted peppers and 1 tablespoon of the scallion. Spoon the dressing over the tuna, garnish the tuna with the additional roasted peppers and scallion, and serve it with the lemon wedges.
FENNEL CRUSTED TUNA WITH ORANGE GINGER VINAIGRETTE
Make and share this Fennel Crusted Tuna With Orange Ginger Vinaigrette recipe from Food.com.
Provided by spatchcock
Categories Tuna
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a non corrosive pan saute ginger in 1 tbl olive oil for 1 minute.
- Add shallots and garlic, continue to cook for 1 minute.
- Deglaze with sherry and vinegar.
- Add orange juice, soy and rosemary.
- Reduce by 3/4.
- Add chicken stock and cook 3 minutes.
- Strain and place in blender.
- Blend on low adding olive oil until all incorporated.
- Keep warm.
- Grind fennel, coriander and peppercorns.
- Spread on plate.
- Whip egg whites to break up in a container large enough to hold tuna.
- Season tuna with salt, dip in egg and coat with spice mix.
- Saute in hot pan with olive oil until rare- med rare.
- Coat warm plate with vinaigrette, slice tuna and arrange on plate.
- Serve with greens as a salad.
Nutrition Facts : Calories 779.8, Fat 70.1, SaturatedFat 9.8, Cholesterol 1.8, Sodium 1130.9, Carbohydrate 20.8, Fiber 2.6, Sugar 7.4, Protein 7.2
TUNA STEAK WITH BLACK OLIVE VINAIGRETTE
Get pitted olives for this; Kalamatas work well. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 2 lean meat, 1/4 vegetable, 1 fat.
Provided by zeldaz51
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season tuna, refrigerate at least 20 minutes.
- Whisk together 1 tsp of the oil with the olives, parsley, vinegar, lemon juice, and garlic.
- Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-high heat. When hot, add the tuna and cook about 1 to 2 minutes on each side, or until desired doneness (tuna is best rare). Remove the tuna from the skillet and cut into thin slices. Arrange on four small plates and top each serving with 1/4 of the olive mixture.
Nutrition Facts : Calories 166.7, Fat 8.5, SaturatedFat 1.7, Cholesterol 32.3, Sodium 97.3, Carbohydrate 1.5, Fiber 0.4, Sugar 0.5, Protein 20.1
GRILLED TUNA STEAK WITH SPRING ONIONS AND PROVENçAL VINAIGRETTE
Steps:
- Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil. Sprinkle both sides of the tuna with a fair amount of salt and pepper-you should see the seasoning on the fish. Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.
- Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to "mark" them. As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but don't burn.
- To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.
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