Ahi Tuna Salad

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0614.jpg
This is my take on salad nicoise made with seared ahi tuna. Serve it with Parmesan Bread for a wonderful Parisian Dinner.

Ingredients:
4 hard boiled eggs, peeled and sliced
2 tomatoes, quartered
4 radishes, sliced thin
Olives
Capers
Cornichons
8 anchovy fillets
8 oz butter lettuce torn
8 small potatoes, steamed and cooled
8 oz haricots vert, steamed and cooled
1/4 c snipped chives
1 lb ultra fresh ahi tuna
Espelette pepper
Salt

Dressing:
1/4 c olive oil
Zest of one lemon
1 TBSP lemon juice
2 tsp dijon mustard
Salt and pepper

Combine dressing ingredients in a small jar and shake.

Toss a little dressing with the lettuce, place about 2 oz on each plate (4 total). Add green beans to the bowl and toss with a little dressing, divide among plates.

Heat a cast iron skillet over high heat. Slice tuna into 4 pieces. Season with salt and espelette and sear about 1 min per side.

Meanwhile divide remaining ingredients among the plates.

Add the tuna sprinkle with salt and pepper.

Serves 4.

Advertisements

Slow and Low Ahi Tuna

.

20140630-055130-21090502.jpg
This one is from Patricia Wells, it would be perfect for a dinner party, because you can prepare it ahead and pop in the oven to cook with no fuss.

Ingredients:
1 lb of ahi tuna
1/2 lb tomatoes, diced
1 onion, sliced thin
1/8 c capers
1/3 c olive oil
1/3 c white wine
Chili pepper flakes
Salt and pepper

Preheat oven to 225.

Place the tuna in a roasting dish in which it fits snugly. Season with salt and pepper. Pour the olive oil over the tuna, it should come up about 1/2 way, pour the wine over the tuna, it should be close to the top. Scatter tomatoes, onions and capers. Sprinkle with chili flakes. Cover tightly and place in a roasting pan. Pour boiling water into the pan, filling up to 1/2 the side of the dish with the tuna. Roast for 1 hour.

Slice the tuna and top with the sauce and veggies.

Serves 4 – 6

20140630-055218-21138648.jpg

Poke Salad

20140406-083537.jpg

I love it when I find super fresh ahi tuna. This dish comes together super quick and makes a great appetizer.

Ingredients:
3/4 lb sashimi grade tuna steak, diced
1/2 c diced cucumber
1 avocados – peeled, pitted and diced
1/4 c chopped green onion
1 TBSP black sesame seeds
1 1/2 tsp lemon juice
2 tsp sesame oil
1/4 c Ponzu or soy sauce
Sriracha sauce

Combine all the ingredients in a bowl. Serve with wonton chips or tortilla chips.

Serves 2 – 4.

Poached Tuna with Kumquats and Jalapeno

20140217-064905.jpg

Another winner from Food & Wine! I would make a few changes next time. First cook it a little less – once this rested it came out almost well done. Second, I would use ghee instead of butter – the butter burned pretty bad, it tasted yummy, but did not look pretty. Finally I would add the kumquats and jalapeños when I turned the fish over. Here is my version.

Two 6-ounce tuna steaks, cut 1 1/4 inches thick
Salt
4 TBSP ghee
1/4 c olive oil
2 TBSP lime juice
1 small jalapeño, minced
4 kumquats, thinly sliced
1/4 c mint leaves, torn

Season the tuna steaks with salt.

In a medium saucepan, melt the ghee in the olive oil and lime juice. Add the tuna steaks and cook them over moderate heat, turning once, until they’re rare, about 3 minutes. Half way through Stir in the minced jalapeño and sliced kumquats.

Transfer the tuna steaks to a carving board and slice them 1/3 inch thick, then arrange them on plates. Stir the torn mint into the sauce, spoon over the tuna and serve.

Serves 2.

Ahi Tuna Tartare

20130611-160242.jpg

The fishmonger at the farmers market had sushi grade ahi tuna this weekend and I had to have it. I wanted to make a dish that really showcased the freshness, so it had to be a tartare!

Ingredients:
1/2 lb sashimi-grade ahi tuna, cut into 1/2 inch dice
1/4 c green onions, thinly sliced
1 jalapeño, minced
2 TBSP lime juice
3 tsp sesame oil
1/4 c soy sauce
1 avocado, 1/2 inch dices
Salt and pepper

In a medium bowl combine all ingredients except tuna and avocado, toss until well blended. Add tuna and avocado, blend gently. Chill for 15 minutes in the fridge.

Serves 2 – 4.