Rachael Rays Ligurian Tuna Salad Recipes

RACHAEL RAY'S CREAMED CORN WITH SAUSAGE & SHRIMP

Steps:

• Step 1Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl. Scrape any juices from the cobs into the bowl. Step 2In a food processor, puree about half the corn. Pour the corn puree into a large saucepan. Cook over medium heat, stirring occasionally, until hot, about 2 minutes. Add the half-and-half, butter, and sugar. Add the pepper; season with salt. Simmer, stirring occasionally, until the flavors meld, about 10 minutes. Add the remaining corn kernels. Reduce heat to low and let the creamed corn simmer until ready to serve. Step 3In a large skillet, heat a drizzle of oil over medium-high. Add the sausage. Cook, stirring often, until browned, 5 to 8 minutes. Transfer to a bowl. Add the remaining 2 tbsp. oil to the skillet, two turns of the pan. Add the bell pepper, onion, celery, and garlic. Cook, stirring often, until beginning to soften, about 3 minutes. Add the shrimp and thyme. Cook until the shrimp are opaque in the centers, about 3 minutes. Add the beer. Cook, stirring often, until the liquid is reduced, about 6 minutes. Return the sausage to the pan.Step 4Stir the parsley into the creamed corn. Divide among shallow bowls. Top with the sausage and shrimp mixture. Sprinkle with the scallions.

TUNA AND VEGETABLE SALAD

Steps:

• In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

TUSCAN-STYLE GRILLED TUNA STEAKS

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

RACHAEL RAY'S LIGURIAN TUNA SALAD

Steps:

• Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
• While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
• Let bread cool (it will take a curled shape).
• Place green beans in a small skillet and cover with water.
• Bring to a boil and add salt. Simmer about 3 minutes.
• Drain beans and place in cold-water bath (drain again).
• Chop into bite-size pieces and reserve.
• Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
• Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
• Drizzle salads with balsamic vinegar and extra-virgin olive oil.
• Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.

TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD

Steps:

• If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
• Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
• In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
• Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
• To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
• To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.