Seared Tuna Salad With Anchovy Tomato Sauce Food

HOT TUNA SALAD WITH BASIL DRESSING

Steps:

• Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.
• Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.
• Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak - leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.
• Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.
• Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.

TUNA AND TOMATO SAUCE

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

SEARED TUNA SALAD WITH ANCHOVY TOMATO SAUCE

Steps:

• Place the potatoes in a medium-size saucepan and cover with cold water. Cook over medium heat until tender, about 12 minutes. Drain, let cool and cut into quarters. Set aside.
• Heat a large, heavy-bottomed nonstick skillet over medium heat. Add the olive oil. Add the tuna, sear on all sides, about 3 minutes. Set aside. Toss the potatoes, tomatoes and spinach together.
• Combine the tomato juice, anchovy fillets, roasted garlic, salt and pepper to taste in a blender. Blend until smooth. Divide the salad among 4 plates. Top each with some of the tuna. Drizzle the sauce over all and serve immediately.

YELLOWFIN TUNA SALAD WITH TOMATO STACK

Steps:

• For the vinaigrette:
• Puree anchovy, garlic, mustard, and caper and red wine vinegar. Slowly emulsify with olive oil. Season with salt and pepper.
• For the salad:
• Slice different tomato varieties 1/4-inch thick and place in a mixing bowl. Season with salt and pepper. Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives. Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates. Garnish each stack with 4 slices of tuna. Season with salt and pepper and drizzle vinaigrette. Garnish with fresh chives.

SEARED TUNA & ANCHOVY RUNNER BEANS

Steps:

• Put the chives, basil and mint in a small food processor with the lemon zest and juice, oil and mustard. Blitz to a purée. Take out 2 tbsp to use as a coating for the fish, then stir the capers and anchovies into the rest.
• Cook the runner beans in boiling salted water or steam for 5 mins until tender but still with a little bite.
• Brush the tuna with the reserved herby mixture and griddle for 2-3 mins each side until cooked but still a little pink in the centre. Toss half the caper dressing through the warm beans with the parsley and pile onto plates. Top with the tuna, spoon over the remaining dressing and scatter with the almonds and mint leaves.

CRUNCHY TUNA SALAD WITH TOMATOES

Steps:

• In a small bowl, combine mayonnaise, onion, celery, parsley and pepper. Stir in tuna. Serve with tomato wedges.

FAST TOMATO SAUCE WITH ANCHOVIES

Steps:

• Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
• Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

TUNA STEAKS, WITH ANCHOVY TOMATO SAUCE

Steps:

• Wipe the tuna steaks dry with paper towels. Squeeze the lemon juice over the steaks and sprinkle them with half the olive oil. Leave to marinate while you prepare the sauce.
• Heat the remaining oil in a large heavy frying pan. Saute the onion and garlic until soft. Mash the anchovies into a paste and add. Cook for two minutes.
• Add the chicken stock, tomatoes, tomato paste and red wine. Season with salt and pepper and simmer gently, uncovered, for 30 to 40 minutes. The sauce should be thick but if it gets too dry, add a little more wine or water.
• Place the tuna steaks in the pan with the sauce. Cover and cook for five minutes. Turn over, cover, and cook another five minutes, or until done. Do not overcook. Garnish with parsley and capers and serve.

SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO

Steps:

• Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
• Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
• Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
• Garnish with the remaining basil and mint.