Cherry Tomatoes And Cucumber Rounds With Herbed Tuna Filling Recipes

Steps:

• Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon. Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Raise the flame a bit and add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta that has been cooked to al dente. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.

Steps:

• Place tuna in medium bowl. Flake with fork. Mix in yogurt and next 6 ingredients. Season with salt and pepper.
• Cut off 1/4 inch from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from bottoms of tomatoes so that they will stand upright. Turn tomatoes top side up. Using small knife or melon baller, scoop out insides of tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. (Tuna mixture, tomatoes and cucumbers can be prepared 8 hours ahead. Cover separately; chill. Pour off any excess liquid from tuna before continuing.) Spoon tuna into tomatoes and onto cucumber rounds.

Steps:

• Place tomatoes in a large bowl; set aside. In a small bowl, combine oil and vinegar. Add parsley, basil, oregano, salt and sugar. Pour over tomatoes. , Cover and refrigerate for at least 3 hours. Drain; serve on lettuce if desired.

Steps:

• Bring 2 cups water to a boil. Place bulghur in a large heatproof bowl; cover with the boiling water. Add 1/4 teaspoon salt; stir just to combine, and cover tightly with plastic wrap. Let steam until tender but still slightly chewy, 22 to 25 minutes. If all water has not been absorbed, drain bulghur in a sieve, then return to dried bowl. Let cool. Using a fork, stir in celery leaves, mint, cilantro, and coriander.
• Make cherry-tomato salad: In a medium bowl, toss the tomatoes and scallions with the oil, lemon juice, and 1/4 teaspoon salt. Season with pepper. Set aside.
• Heat a lightly oiled grill or grill pan over medium-high heat. Sprinkle both sides of each tuna steak with about 1/4 teaspoon salt; season evenly with pepper. Cook until first side is seared with grill marks, 3 to 4 minutes. Flip tuna, and cook 3 minutes more for medium-rare. Serve with herbed bulghur on the side and cherry-tomato salad spooned on top.