Baked Tuna Belly In Porrata Recipes

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SLOW-ROASTED TUNA WITH TOMATOES, HERBS, AND SPICES



Slow-Roasted Tuna with Tomatoes, Herbs, and Spices image

Categories     Fish     Tomato     Roast     Low Carb     Wheat/Gluten-Free     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 2 1/4-pound tuna fillet
9 whole cloves
9 whole coriander seeds
3 large garlic cloves, cut into slivers
1/3 cup extra-virgin olive oil
1 large red onion, thinly sliced
1 1/2 pounds plum tomatoes, halved, seeded, chopped
1 teaspoon dried oregano
1/3 cup white wine vinegar

Steps:

  • Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes; push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
  • Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.

BAKED TUNA BELLY IN PORRATA



Baked Tuna Belly in Porrata image

Provided by Jonathan Reynolds

Categories     dinner, project, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

2 medium leeks, white-and-light-green parts, sliced 1/2-inch thick
1/2 large white onion, cut into 1/2-inch dice
4 tablespoons unsalted butter
2 cups chickpeas, drained and rinsed
Salt and pepper to taste
1 cup chopped white onion
1 cup chopped red onion
1 cup chopped carrot
1 cup chopped celery
1 cup chopped fennel
1/2 cup peeled garlic cloves
1 tablespoon freshly cracked black peppercorns
1 1/3 cups medium-bodied red wine
Salt to taste
68-ounce pieces tuna belly (see note)
2 1/2 cups fresh bread crumbs from crusty white bread
3/4 cup young extra-virgin olive oil
Juice of 1 lemon
2 ounces sliced black truffles (optional)

Steps:

  • For the porrata, rinse the leeks in several changes of cold water to remove all grit. In a small saucepan, combine the leeks, onion, butter and 1/2 cup water. Simmer, uncovered, until leeks are tender, about 25 minutes. Add the chickpeas and season with salt and pepper. Set aside.
  • For the tuna and broth, combine the onions, carrot, celery, fennel, garlic and pepper in a large pot. Add 5 1/2 cups water. Boil, uncovered, for 40 minutes. Meanwhile, simmer the wine until it is reduced to about 1/4 cup.
  • Strain the vegetable broth. Press the vegetables to force some pulp through the strainer into the broth. Add the reduced wine. There should be about 2 cups broth; if you have more, simmer it gently until reduced to 2 cups. Season lightly with salt.
  • Preheat oven to 300 degrees. Spoon two heaping tablespoons of porrata into each of 6 individual ovenproof casserole dishes. Season the tuna well with salt and pepper and place a piece in each dish. Top each piece with 2 tablespoons of porrata and pour 1/4 cup of broth over each. Bake 25 to 30 minutes, until the tuna is medium to medium-well done, basting at least once.
  • Meanwhile, mix together the bread crumbs, olive oil, lemon juice and truffles. When the tuna is done, top each portion with about 1/3 cup of the mixture and serve.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 13 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 333 milligrams, Sugar 9 grams, TransFat 0 grams

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