Tuna Crudo By Rocco Dispirito Recipes

TUNA CRUDO WITH LEMON VINAIGRETTE FROM THE WASHINGTON POST

Steps:

• Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
• Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
• Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
• Combine the olive oil and lemon juice in a sealable container, close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Serve immediately.

TUNA CRUDO

Steps:

• To prepare vinaigrette, puree or mash kiwi and press through a fine mesh strainer.
• Add to a blender with vinegar and blend to combine.
• With the blender running, drizzle in olive oil very slowly to emulsify. Season with salt and set aside.
• To prepare salad, brush tuna with olive oil and season with salt.
• Grill or sear for 1 to 2 minutes on each side.
• Slice tuna and arrange slices on 4 serving plates.
• Toss micro greens with a small amount of vinaigrette and place greens on top of tuna.
• Place kiwi slices on plate and serve with any remaining vinaigrette.
• Makes 4 servings.

CRISPY-ON-THE-TOP TUNA AND GREEN PEA CASSEROLE (ROCCO DISPIRITO)

Steps:

• Preheat oven to 425°F.
• Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
• Cook pasta according to package directions in a large pot of boiling salted water. Drain.
• In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
• Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
• Bake 10 minutes or until rotini is hot throughout.
• Serve immediately.