SEARED TUNA WITH CITRUS SALSA
Steps:
- Rub tuna steaks with peppercorns and set aside while you make the salsa.
- To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.
SALMON WITH CITRUS-MINT GREMOLATA
Make and share this Salmon With Citrus-Mint Gremolata recipe from Food.com.
Provided by Outta Here
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix mint, orange and lemon peel; set aside.
- In a small bowl, stir together orange juice concentrate and lemon juice.
- Rinse fish and pat dry.
- Preheat oven broiler.
- In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes. Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.
- Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.
- Transfer fish to plates or a platter. Keep warm.
- To serve, brush fish with some of the juice mixture and sprinkle with mint mixture.
- Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.
Nutrition Facts : Calories 301.7, Fat 10.4, SaturatedFat 3.2, Cholesterol 85, Sodium 153.2, Carbohydrate 15.3, Fiber 0.7, Sugar 13.7, Protein 35.5
TUNA GREMOLATA DIP
This version of a smooth tuna salad keeps well in the refrigerator for a few days. Serve with fresh celery, radishes, carrots, and thin, crispy crackers.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 10
Steps:
- Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper, one at a time, until they are thoroughly combined and the mixture is smooth. Place in a small bowl and serve with the fresh-cut vegetables or crackers on the side.
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