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Sear-iously Chic and Easy Tuna Salad

YumSugar — Fri, 17 Oct 2008 08:00:57 -0700

When a friend of mine was raving about a tuna salad she'd recently made, I was envisioning old-school mayonnaise and canned tuna. So I got excited when she sent me the recipe and I realized we were dealing with an entirely different type of tuna salad. This version dresses seared fresh tuna in lime, soy, and wasabi powder for a tangy Asian flavor, which gets a creamy boost from diced avocado.The best part? While this recipe sounds fancier and uses more gourmet ingredients than a classic tuna salad, it's just as easy to whip up. I made it one night after work, and the whole process took less than 20 minutes. I don't know what was more jaw-dropping: the simple preparation or the irresistible flavor. The chunky tuna is quite filling, so served over lettuce with some crackers, this is a highly satisfying weeknight dinner. To get the recipe, read more.

Tuna Salad
From Ina Garten

Ingredients

2 pounds very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black pepper, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

Directions

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside on a platter.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce, and hot sauce. Add the avocados to the vinaigrette.
Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Serves 4.

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Reader's Recipe: Sesame-seared Tuna with Coconut Rice

YumSugar — Tue, 27 Feb 2007 14:57:09 -0800

There are a few dishes out there that, no matter how full I am, I can always seem to find room for more. One of these dishes is tuna, just about any kind of tuna. Be it raw, seared, baked, or grilled, as long as it's tuna I love it. So when I saw that reader WhiplashGirlchild posted a recipe for Sesame-seared tuna with coconut rice I knew it was going to be a winner. To check out the recipe for this and a snow pea salad too, read more

Recipe submitted by reader WhiplashGirlchild

Last night, the boyfriend and I met friends at Jones, my favorite restaurant in Philly.

I ordered one of my favorite dishes there last night, the sesame-seared tuna with coconut rice, snow pea salad and wasabi-sweet soy sauce. They won't share the recipe with me, but I went online and found some very similar recipes. It sounds pretty easy, and I assure you, it's delicious!

TUNA

1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Source

RICE

Home-style Caribbean fare is often accompanied by coconut rice, a wonderful side dish to temper the heat of spicy food. Pair it with the spicy okra for a simple and satisfying vegetarian meal.

2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt

Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.

Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.

Stir in coconut milk, water, cinnamon, and salt and bring to a boil.

Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

Makes 8 side-dish servings.

Source

SNOW PEA SALAD

1 pound snow peas, trimmed
1/4 cup sesame seeds, toasted
1 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon mirin or dry sherry
2 teaspoons white vinegar
2 teaspoons sugar
a few gratings of fresh ginger

Steam the snow peas for NO MORE than 1 minute; then rinse them quickly under cold water and drain them well. Your goal here is to have them seem raw without being obnoxiously so. T

oss the drained snow peas with the toasted sesame seeds.

In a medium bowl, combine the other ingredients and toss the snow peas with them. Let the salad sit for at least 30 minutes before serving at room temperature.

Can also chill for a few hours and serve it cold.

Serves 4-6

Source

Monday's Leftovers: Tuna with Mustard Seed Crust

YumSugar — Mon, 11 Aug 2008 07:45:23 -0700

Before my first attempt to make seared tuna, I was daunted by its sophistication. It wasn't until after that I realized the dish is deceptively foolproof - unlike chicken, you don't have to worry about whether it's cooked through!

Since the outside is seared quickly at high heat and the center of the steak is rare, the fish takes no time to cook. If you prefer more well done tuna, simply increase the cooking time. When searing the tuna in batches, be sure to add another 1 1/2 tablespoons oil for the second round of tuna.

To get the recipe, read more.

Tuna with Mustard Seed Crust
From Martha Stewart

Ingredients

2 one-pound sushi-quality tuna steaks, 1 1/2 inches thick
1/2 cup yellow mustard seeds
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more as needed for cooking
1 small bunch arugula, washed
2 lemons, halved

Directions

Using a sharp knife, slice each tuna steak into two long pieces that are about 1 1/2 inches wide. Grind mustard seeds to a coarse powder in a spice grinder or mortar and pestle. Combine ground seeds with salt and pepper, and spread mixture out on a plate.
Dredge each piece of tuna in the ground mustard mixture, gently pressing the seeds against the tuna so that they adhere.
Place a large skillet over medium heat. Let stand until the skillet feels hot when you place your palm just above it, about 1 minute. Add 1 1/2 tablespoons olive oil to skillet. Heat oil until it is hot but not smoking, about 1 minute more.
Carefully arrange pieces of tuna in the skillet about 1 inch apart. Sear tuna about 1 minute, until it releases easily from skillet and the seeds are deep golden brown. Continue process until the long sides are seared.
Using a sharp knife, slice the tuna into squares. Arrange on plates with a handful of arugula and half a lemon. Divide remaining 1 1/2 tablespoons olive oil among four plates, drizzling it on arugula. Serve immediately.

Serves 4.

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Summer of Salads: Nicoise Salad

YumSugar — Tue, 14 Jul 2009 15:15:02 -0700

Since PartySugar and I have been infatuated with salads this Summer, I thought it would be appropriate to pay homage to the French national holiday today with a specialty native to the Côte D'Azur region of France.

Salade Niçoise, or Niçoise salad, originated in the town of Nice, and is made with boiled new potatoes, steamed haricots verts (baby green beans), boiled eggs, local olives, cured anchovies, and tomatoes, tossed in a Dijon mustard vinaigrette and topped with tuna. I selected a recipe that uses some classic ingredients, but also incorporates a few unconventional flourishes - like seared tuna and caperberries - for a current twist.

It's extremely important to note that the tuna should be removed from the pan immediately after searing - I left it in the pan after turning off the stove, and latent heat nearly cooked the tuna through. Bring a bite of French countryside to your kitchen when you read more

Monday's Leftovers: Seared Tuna With Avocado Salsa Verde

YumSugar — Mon, 04 May 2009 07:50:52 -0700

More often than not, we require Monday night meals that are speedy and effortless - but that doesn't mean dinner has to be boring and tasteless.

Set aside your routine chicken and pasta dishes in favor of a lean, light fish dish that uses leftover tuna steaks, maximizes seasonal ingredients, and cooks in no time. To make a unique and untraditional Monday night meal, read more.

Seared Tuna With Avocado Salsa Verde
From Food & Wine

Ingredients

2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
1 clove garlic, smashed
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 tuna steaks, about 1 inch thick (about 2 pounds in all)
1 avocado, cut into 1/2-inch chunks

Directions

Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.

Serves 4.

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Sunday Dinner: Seared Tuna with Avocado and Salsa Verde

partysugar — Sun, 18 May 2008 06:00:05 -0700

Tuna steaks are a delicious and healthier alternative to beef steaks. The meaty fish - that takes well to most seasonings - is filling and easy to cook. In this provocative recipe, tuna is topped with a pungent, Italian style salsa verde and chunks of ripe avocado. The salsa is made like a vinaigrette with fresh parsley, garlic, capers, mustard, and olive oil.

To make this succulent tuna tonight get the recipe and read more.

Seared Tuna with Avocado and Salsa Verde
From Food and Wine magazine

Ingredients

Directions

Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times.
With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
Heat a grill pan or heavy cast-iron pan over moderately high heat.
Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.

Serves 4.

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'Wich of the Week: Olive and Roasted Ahi Tuna Melt

YumSugar — Wed, 09 Sep 2009 14:30:20 -0700

I could write a whole blog about sandwiches I make with Trader Joe's ingredients, from the Sloppy Jose to the naanwich. Of course, I love leftover sandwiches, so after enjoying TJ's marinated ahi tuna steaks for dinner, I used the extra fish to make a gourmet tuna melt with olives and sprouts. The photos don't do justice to how delicious it was.If you don't have a Trader Joe's near you, don't worry: you can use any leftover ahi tuna steak, roasted, grilled, or seared. Though I spooned on the supermarket's mixed olive bruschetta, a basic tapenade or olive salad will create the same effect. Find out how to melt your leftover tuna into this tasty sandwich when you read more.

Olive and Roasted Ahi Tuna Melt
Original recipe

Ingredients

1 large (1/2 lb) marinated ahi tuna steak, roasted (recommended: Trader Joe's)
4 slices hearty multigrain bread
2 slices Swiss cheese
Dijon mustard, for spreading
3 tablespoons Trader Joe's mixed olive bruschetta or olive tapenade
1 cup alfalfa or clover sprouts

Directions

Heat the broiler on low.

Break the cooked tuna into bite-size chunks, divide in half, and distribute to cover two slices of bread. Top each tuna-covered slice with a slice of Swiss cheese.
Place all four slices of bread on an ovenproof baking sheet and broil for 5 minutes or until cheese is melted.
Coat each bare piece of toast with Dijon mustard, and top each cheese-covered slice with half of the olive mixture.

Divide the sprouts and distribute evenly over the olives. Place the second slice of bread, mustard-side down, over the sprouts. Cut in half and serve.

Makes 2 tuna melts.

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Fast & Easy Dinner: Rosemary Tuna With White Beans

partysugar — Tue, 16 Jun 2009 06:50:19 -0700

Tonight, plate up a fiber-rich meal of fish, beans, and greens. In this recipe, ahi tuna is rubbed with a quick homemade rosemary oil before being seared to perfection. Garlicky kale with white beans and cherry tomatoes makes a simple but satisfying side.

Though this dish is healthy, it doesn't lack fresh flavor. If you dislike tuna, substitute chicken breast cutlets or peeled and deveined shrimp. To look at the recipe, please read more.

Rosemary Tuna With White Beans
From Whole Living

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves, 1 thinly sliced and 1 minced
1/2 teaspoon finely chopped fresh rosemary
1 pound ahi tuna steak (1 1/2 inches thick)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red-pepper flakes
3 to 4 kale leaves, thinly sliced (1 cup)
3/4 cup homemade or low-sodium store-bought chicken stock
2 cups canned cannellini beans, rinsed
1/2 cup cherry tomatoes, quartered
1 1/2 teaspoons red-wine vinegar

Directions

Heat 1 tablespoon oil and sliced garlic in a skillet over medium heat. When garlic begins to sizzle, remove and discard. Add rosemary to oil, and immediately pour into a heatproof bowl. Let cool slightly.
Season tuna with 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub half the rosemary oil over tuna. Let stand 15 minutes.
Heat 2 teaspoons oil in a skillet over medium-high heat until hot. Add tuna, and sear until dark golden brown, about 1 minute per side. Transfer to a plate, and cover loosely with parchment. Let rest.
Heat remaining teaspoon oil in a saucepan over medium heat. Add thyme, red-pepper flakes, and minced garlic, and cook, stirring, 1 minute.
Add kale, and cook 2 minutes. Add stock, and simmer 5 minutes.
Add beans and tomatoes, and simmer 2 minutes. Stir in vinegar and remaining salt and pepper.
Thinly slice tuna. Drizzle rosemary oil over tuna and beans on serving plates.

Serves 4.

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Fast & Easy Dinner: Fresh Tuna Salad with Avocado

partysugar — Tue, 01 Jul 2008 06:45:49 -0700

Give tuna salad a gourmet makeover by using fresh tuna instead of its canned counterpart. In this delicious dinner recipe, the tuna steak is seared in a fennel, black pepper infused olive oil. Grown up ingredients - capers, garlic, and black olives - are stirred into the mayonnaise based dressing.

Served in avocado halves, this salad is rewarding, sophisticated, and scrumptious. Look at the recipe when you read more.

Fresh Tuna Salad with Avocado
From Food and Wine magazine

Ingredients

1/2 cup extra-virgin olive oil
1 tablespoon fennel seeds
1 tablespoon black peppercorns
One 3/4-pound tuna steak, cut 1 inch thick
Salt
1/2 cup plus 2 tablespoons mayonnaise
2 anchovy fillets, minced
2 tablespoons capers, drained and chopped
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 celery ribs, sliced crosswise 1/8 inch thick
1 small red onion, finely diced
1/3 cup pitted oil-cured black olives, chopped
4 Hass avocados, halved and pitted
Pea shoots or alfalfa sprouts, for garnish (optional)

Directions

In a medium saucepan, combine the olive oil, fennel seeds and peppercorns and bring to a simmer over moderately low heat.
Season the tuna with salt and add it to the saucepan. Simmer the tuna steak over low heat, turning once, until barely pink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel and peppercorns. Strain and reserve the oil.
Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 tablespoon of the fresh lemon juice.
Stir the celery, onion and olives into the dressing. Using a fork, break the tuna into 1-inch pieces, then fold into the dressing. Season with salt.
Set 2 avocado halves on each of 4 plates, skin side down.
Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining 1 tablespoon of fresh lemon juice.
Spoon about 1/2 cup of the tuna salad into the center of each avocado half. Top the tuna salad with the pea shoots or alfalfa sprouts and serve.

Serves 4.

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Come Party With Me: Italian Christmas Eve - Menu

partysugar — Tue, 16 Dec 2008 09:00:21 -0800

On Christmas Eve it's customary for Italians to consume seafood for dinner; they enjoy course after course of rich fish items. Although my family has Irish origins, I thought it would be fun to plan an Italian-style Christmas Eve - this year we'll be eating seven delicious seafood dishes. To get the party started we'll have raw oysters and cold, marinated anchovies waiting for the guests. Once a group has arrived, the hot appetizers will be set out. Spicy seared scallops are a delightful bite and slices of clam pizza are crisp and salty.

At the dining table a tuna and white bean salad will be served, followed by a silky shrimp bisque. The meal finishes with a velvety lobster pasta with cream sauce. Doesn't it sound to die for? Look at these recipes when you read more.

Spicy Seared Scallops
From Martha Stewart

Ingredients

24 sea scallops (about 1 1/2 pounds), halved
Olive-oil cooking spray
For the seasoning:
6 tablespoons all-purpose flour
1 1/2 teaspoons cayenne pepper, or more to taste
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cardamom
For the Garnish:
One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced

Directions

Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side.
Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

Makes 48.

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White Clam Pizza
From Every Day With Rachael Ray magazine

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
Salt
1/3 cup flour, for dusting
Two 16-ounce packages refrigerated pizza dough
Two 1-pound containers frozen chopped clams, thawed and drained (about 2 1/2 cups)
4 teaspoons grated Parmesan cheese
1 tablespoon fresh thyme leaves
Pepper

Directions

Position a rack in the bottom of the oven, place an inverted baking sheet on top and preheat to 500°.
In a small bowl, combine the olive oil, garlic and 2 pinches salt.
Lightly flour a baking sheet, place 1 piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
Drizzle 2 1/2 tablespoons garlic oil on top. Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
Set the baking sheet on the hot baking sheet in the oven. Bake until crisp and golden, about 20 minutes. Repeat with the remaining ingredients to make another pizza.

Serves 4.

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Tuna and White Bean Salad
From Food and Wine

Ingredients

2 6-ounce cans tuna packed in oil
3 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
1 red onion, sliced thin
1 tablespoon drained capers
2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
2 tablespoons olive oil
1 tablespoon red- or white-wine vinegar
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper

Directions
Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.

Serves 4.

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Shrimp Bisque
From Ina Garten

Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Serves 4-6.

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Lobster Pasta With Herbed Cream Sauce
From Bon Appétit

Ingredients

3 1 3/4-pound live lobsters
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine

Directions

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary).
Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes.
Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes.
Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

Serves 10.

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