Sauteed Tuna With Warm Olive Vinaigrette Recipes

TUNA PASTA SALAD WITH WARM BLACK OLIVE VINAIGRETTE

Steps:

• Cook the pasta according to the package directions.
• Meanwhile, heat 3 T. of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
• Add the lemon juice, pepper, and the remaining oil.
• Drain the pasta, rinse under cold water, and top with the tuna and olive vinaigrette.
• Serve immediately .

TUNA STEAK WITH SAUTEED VEGGIES

Steps:

• Combine first three ingredients in shallow dish; add tuna. Cover, chill, marinate for 1 hour, turning occasionally. Remove tuna from marinade, discard.
• Grill tuna, uncovered, on medium hot coals ( 350 to 400), three to four minutes each side, until fish flakes easily with fork.
• Saute' onion and next four ingredients in 1 tbsp hot olive oil in large skillet until tender; serve with tuna.

SEARED TUNA WITH OLIVE-TAPENADE VINAIGRETTE AND ARUGULA

Steps:

• Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
• Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
• Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.

FENNEL CRUSTED TUNA WITH ORANGE GINGER VINAIGRETTE

Steps:

• In a non corrosive pan saute ginger in 1 tbl olive oil for 1 minute.
• Add shallots and garlic, continue to cook for 1 minute.
• Deglaze with sherry and vinegar.
• Add orange juice, soy and rosemary.
• Reduce by 3/4.
• Add chicken stock and cook 3 minutes.
• Strain and place in blender.
• Blend on low adding olive oil until all incorporated.
• Keep warm.
• Grind fennel, coriander and peppercorns.
• Spread on plate.
• Whip egg whites to break up in a container large enough to hold tuna.
• Season tuna with salt, dip in egg and coat with spice mix.
• Saute in hot pan with olive oil until rare- med rare.
• Coat warm plate with vinaigrette, slice tuna and arrange on plate.
• Serve with greens as a salad.

SEARED "MARINATED" TUNA WITH BLACK-OLIVE VINAIGRETTE

Steps:

• Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper.
• Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.
• Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto each of 6 plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.