Tuna With Cucumber Olive Relish Food

TUNA STEAKS WITH CUCUMBER RELISH

Steps:

• Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
• To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly 'pink'. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.

BLUEFIN TUNA WITH OLIVE, CUCUMBER, AND CILANTRO RELISH

Steps:

• Using a vegetable peeler, remove half of cucumber peels in alternate strips. Halve cucumbers lengthwise; scoop out and discard seeds, then cut cucumbers into a 1/4-inch dice. In a small bowl, combine cucumbers, olives, and cilantro. Add lemon juice and 1/4 cup oil; season with salt and pepper.
• Season tuna with salt and pepper. Heat a large, heavy skillet (preferably cast-iron) over high. Add 2 tablespoons oil; when it begins to shimmer, add 3 tuna steaks. Sear 1 minute, then flip and cook 30 seconds more. Add 2 tablespoons butter, swirl to melt, and cook 10 seconds more. Transfer fish to a platter, tenting with foil to keep warm. Wipe out skillet and repeat with remaining 1 tablespoon oil, 3 tuna steaks, and 2 tablespoons butter. Serve tuna topped with relish, with lemon wedges and more relish alongside.

TUNA WITH CUCUMBER-OLIVE RELISH

Steps:

• Halve cucumbers lengthwise; scoop out and discard seeds. Dice cucumbers and combine with olives, onion and cilantro in a small bowl. Add lemon juice, oil, salt and pepper; toss together and set aside.
• Season tuna with salt and pepper. Heat a large cast-iron skillet over high heat. Add 2 tablespoons olive oil. Once shimmering, add 3 tuna steaks. Sear 1 minute, then flip and cook another minute. Transfer fish to a platter, tenting with foil to keep warm. Wipe out skillet and repeat with remaining oil and steaks. Serve tuna topped with relish and lemon wedges.

SPICED TUNA TARTARE WITH CUCUMBER RELISH PONZU AND BLACK SESAME SEEDS

Steps:

• In a large mixing bowl place the tuna. Incorporate the remaining ingredients and mix thoroughly. Refrigerate tuna until needed.
• In a bowl combine all ingredients. Incorporate evenly and reserve until needed.
• Place all ingredients in a bain-marie. Wrap tightly with plastic and place in a double boiler and allow to steep for 3 hours. Allow sauce to cool then strain through a china cap. Reserve until needed.
• To plate place a mound of tuna tartare in the middle of the plate and surround with cucumber relish. Drizzle ponzu sauce around. Serve immediately.

GRILLED TUNA WITH OLIVE RELISH

Steps:

• 1. To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
• 2. To grill tuna: Preheat grill to medium-high.
• 3. Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.