Tuna Spiedini Food

CALABRIAN SPIEDINI

Steps:

• Season the pork well with a good amount of black pepper and grey salt. Mince the garlic and then, sprinkle with salt to help the mashing process. Using the side of a knife, mash it into a paste (this process is helped along if you sprinkle the garlic with a little salt to help break it up). The mashed garlic flavor will spread throughout the sausage more easily than minced garlic. Add the garlic to the sausage, then add the California chili powder (this is a sweet chili that will give the sausage a strong red color). Add the chili flakes, beer, and fennel seeds and mix well. Cover sausage in a bowl with plastic wrap and refrigerate overnight.
• Chef's note: if you'd like to test pork sausage for seasoning, fry a little in a small pan with some olive oil before tasting. Remember, you can always add more seasoning, but you can never take it away!
• To form spiedini:
• Preheat a grill.
• Just before your cookout, soak 12-inch wooden skewers in water for 1 hour so they won't catch on fire when you place them on the grill. Cover a cookie sheet with aluminum foil. Form the sausage into baseball sized meatballs and place on the cookie sheet. To form the spiedini, flatten the balls into patties, place 2 skewers in the middle of a sausage patty, then wrap the patty firmly around the skewer. Wrap the spiedini in foil that you will use to bring them to the grill.
• To Grill spiedini:
• Place spiedini on the cooler part of the coals or on a medium grill. Drizzle with olive oil. Grill for about 10 minutes on each side, until well cooked.

TUNA WITH CITRUS GREMOLATA

Steps:

• Gremolata:
• Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
• Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice. Arrange the fish on a platter, scatter the gremolata over the top and serve.

SWORDFISH SPIEDINI

Steps:

• Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
• Transfer the skewers to plates and serve with lemon wedges.

MEDITERRANEAN TUNA WRAP

Steps:

• Combine tuna, onion, parsley and olive in medium bowl.
• Whisk together olive oil, peel, lemon juice, salt and pepper in a small bowl. Pour about 2/3 dressing over the tuna mixture; toss to evenly coat. Pour remaining dressing over the greens, in another bowl; toss to evenly coat.
• Divide tuna mixture among wraps. Top with 1-1/2 cups greens and tomato slices. Roll up wraps.

TUNA AND RED ONION SPIEDINI

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, lemon juice and rosemary in small bowl to blend. Season dressing with salt and pepper. Thread tuna, onion and lemon slices onto 4 metal skewers. Brush with dressing; sprinkle with salt and pepper. Grill tuna and onion until tuna is just opaque in center and onion is slightly charred and tender, turning and brushing often with some remaining dressing, about 8 minutes.
• Toss greens and all remaining dressing in medium bowl. Mound salad on plates; top with skewers.

TUNNU AURUDUCI (SAUTEED SWEET-AND-SOUR TUNA STEAKS)

Steps:

• Over medium heat, place a skillet lare enough to hold all the tuna steaks in one layer. Add 2 tablespoons of the olive oil, the sliced onions, salt, and pepper to taste. Cook the onions for about 8 to 9 minutes or until they're wilted and golden brown. Remove the onions from the pan and keep them warm.
• Add 2 more tablespoons of the olive oil to the same pan and increase the heat to high. Season the tuna steaks with salt and pepper and lightly flour them on both sides. Sear the tuna steaks for 2 minutes on each side, then remove them from the pan. Add the sugar, vinegar, wine, and cooked onions to the pan. Cook uncovered, over medium heat for about 2 minutes. Add the parsley and the tuna steaks and cook for another 2 mintues. Remove the tuna to a warm platter, pour the pan juices on top, and serve.