Rachael Rays Ligurian Tuna Salad Recipes

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Steps:

• Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
• Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
• When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

Steps:

• In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

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:

• Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
• While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
• Let bread cool (it will take a curled shape).
• Place green beans in a small skillet and cover with water.
• Bring to a boil and add salt. Simmer about 3 minutes.
• Drain beans and place in cold-water bath (drain again).
• Chop into bite-size pieces and reserve.
• Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
• Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
• Drizzle salads with balsamic vinegar and extra-virgin olive oil.
• Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.