17 BEST WAYS TO COOK WITH ZA'ATAR
If you want something healthy, bold, and delicious, these za'atar recipes might just change your life. They're nutty, herbaceous, and oh-so-scrumptious.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious za'atar recipe in 30 minutes or less!
Nutrition Facts :
ZA'ATAR-CRUSTED TUNA WITH CURED TOMATOES AND MERGUEZ VINAIGRETTE
I got this recipe from my grandma's "Philadelphia" magazine. It is credited to the "fish master" Chip Roman of Conshohocken's Blackfish restaurant. The tomatoes take 4 hours to cook, which is included in the cook time. They are so delicious. You must use merguez sausage in this dish, which is a lamb sausage. Do not make other sausage substitutions. DH and I, not knowing what merguez was initially, made the dish with chorizo once and it was way too rich and didnt taste anything like how the dish is supposed to, now that I found and tried it with the merguez. The second time I made the dish, I put the tomatoes in the crock pot all day and then finished them in the oven when I got home and was ready to prepare the rest of the dish. Also, the original recipe (as I posted it) calls for 1 cup of za'atar. I found that was way too much for my needs and used about half that amount. The tomatoes are eaten whole as a side accompaniment to the fish.
Provided by Dr. Jenny
Categories Tuna
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 200 degrees F.
- In a mixing bowl, toss the whole tomatoes with 1/4 cup olive oil, paprika, salt, garlic, 2 Tb shallots, thyme and basil. Spread on a sheet pan and place in oven for 4 hours.
- When tomatoes are close to being ready, in a saute pan over medium-high heat, saute sausage until nicely browned (it will crumble as you cook), about 10 minutes.
- Remove sausage and set aside.
- Drain all but 2 Tb of fat from pan, return pan to medium heat, and add sherry vinegar to deglaze, scraping up browned bits, about 1 minute.
- Add 1 Tb olive oil, 1 Tb shallots, capers, and tomato sauce; mix to incorporate, then remove from heat.
- Season with salt, pepper, and chives, and return sausage to pan.
- Meanwhile, heat a cast iron pan over high heat with canola oil until smoking.
- Season tuna with salt and pepper, then roll in za'atar on all sides, until well covered.
- Sear tuna, 1 minute on each side, for rare.
- Evenly divide tomatoes and tuna among plates and cover with sauce; serve immediately.
Nutrition Facts : Calories 714, Fat 52.5, SaturatedFat 10.9, Cholesterol 97.5, Sodium 1767.5, Carbohydrate 11.3, Fiber 2.8, Sugar 5.2, Protein 48.7
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
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