Tuna Steaks With Garlic Tomatoes Capers And Basil Recipes

TUNA WITH TOMATO CAPER BASIL SAUCE

Steps:

• Heat 3 TBS oil in a large deep skillet over medium heat; add the onions and saute about 5 minutes until soft.
• Add the garlic and cook an additional 2 minutes, then add in the tomatoes, basil and capers, stirring well to combine.
• Simmer, uncovered for 15 minutes; mixture will thicken.
• Remove sauce to a bowl and set aside.
• Wipe out the sauce pan, then heat with remaining 3 TBS of oil over medium heat.
• Salt and pepper fish to taste, then place in the pan when oil is hot.
• Cook fish about 3 minutes per side (fish should be light brown at edges but still pink inside).
• Pour the tomato mixture over the fish and simmer for about 5 minutes, then serve immediately!

TUNA STEAKS WITH TOMATOES, CAPERS AND BASIL

Steps:

• Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat.
• Add onions; sauté until tender, about 5 minutes.
• Add garlic; sauté until golden, about 3 minutes.
• Stir in tomatoes, basil, and capers.
• Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
• Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat.
• Sprinkle fish with salt and pepper.
• Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side.
• Pour in tomato mixture.
• Simmer until fish is opaque in center, about 5 minutes longer.
• Serve fish immediately.

SICILIAN TUNA

Steps:

• Marinate tuna:
• Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
• Grill tuna:
• Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
• Meanwhile, make sauce:
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
• Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.

SPAGHETTI WITH TUNA, TOMATOES, CAPERS, AND BASIL

Steps:

• Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

SEARED TUNA WITH TOMATOES AND BASIL

Steps:

• In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
• Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

SEARED TUNA STEAKS WITH CAPER BUTTER

Steps:

• Rub tuna with olive oil, salt, and plenty of pepper. Set aside to marinate for at least 20 minutes.
• In a small bowl, combine butter, capers, and diced peppers. Turn mixture onto a square of parchment or wax paper, and roll into a log about 1/2-inch in diameter. Refrigerate until firm, about 30 minutes.
• Heat an iron skillet slowly over low heat until very hot (a few drops of water splashed in the pan should evaporate almost immediately). Arrange tuna in skillet, and cook for about 5 minutes on each side. It should be well browned and crisp on the outside and rare to medium on the inside.
• Arrange arugula on plates or platter. Place tuna on top with a slice of caper butter on each steak. Serve immediately.

SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)

Steps:

• 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
• 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
• 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
• 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.