Tuna Al Tarocco Recipes

Steps:

• Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
• Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.

Steps:

• First make the vinaigrette. In a small pan over high heat, bring the blood-orange juice to a boil, and reduce by half. Remove from the heat, and allow to cool.
• In a small mixing bowl, combine the reduced orange juice, mustard, vinegar and salt to taste. Whisk to blend, and slowly whisk in 1/2 cup of the olive oil until emulsified. Set aside. Grate and reserve the zest from the orange. Cut any remaining peel and pith from the orange. Over a bowl, cut the orange into segments, reserving the segments and juices released into the bowl.
• In a 10-to-12-inch saute pan over high heat, heat 1 tablespoon olive oil, and add the scallions. Saute until the scallions are softened, 30 to 45 seconds. Add the mushrooms, and season with salt and pepper to taste. Saute until the mushrooms are softened, 2 to 3 minutes. Add the radicchio, orange segments and any juice. Toss to wilt, 30 to 45 seconds. Transfer to a platter, and keep warm.
• In a small bowl, combine the orange zest, pine nuts, and fennel fronds; set aside. In a 12-inch saute pan over high heat, heat the remaining 2 tablespoons olive oil until smoking. Season the tuna steaks with salt and pepper to taste, and add to the pan. Saute for 4 to 5 minutes, then turn the steaks and saute for another 2 to 3 minutes, for medium rare. Transfer to the serving platter, laying the steaks on top of the radicchio mixture. Sprinkle the blood orange vinaigrette over the steaks, and top with the orange zest mixture. Serve immediately.

Steps:

• First make the vinaigrette. In a small pan over high heat, bring the blood-orange juice to a boil, and reduce by half. Remove from the heat, and allow to cool.
• In a small mixing bowl, combine the reduced orange juice, mustard, vinegar and salt to taste. Whisk to blend, and slowly whisk in 1/2 cup of the olive oil until emulsified. Set aside. Grate and reserve the zest from the orange. Cut any remaining peel and pith from the orange. Over a bowl, cut the orange into segments, reserving the segments and juices released into the bowl.
• In a 10-to-12-inch saute pan over high heat, heat 1 tablespoon olive oil, and add the scallions. Saute until the scallions are softened, 30 to 45 seconds. Add the mushrooms, and season with salt and pepper to taste. Saute until the mushrooms are softened, 2 to 3 minutes. Add the radicchio, orange segments and any juice. Toss to wilt, 30 to 45 seconds. Transfer to a platter, and keep warm.
• In a small bowl, combine the orange zest, pine nuts, and fennel then set aside. In a 12-inch saute pan over high heat, heat the remaining 2 tablespoons olive oil until smoking. Season the tuna steaks with salt and pepper to taste, and add to the pan. Saute for 4 to 5 minutes, then turn the steaks and saute for another 2 to 3 minutes, for medium rare. An additional 2 to 3 minutes for well done. Transfer to the serving platter, laying the steaks on top of the radicchio mixture. Sprinkle the blood orange vinaigrette over the steaks, and top with the orange zest mixture. Serve immediately.

Steps:

• Heat olive oil in a skillet over medium heat. Add tomatoes, green onions, garlic, cumin, and oregano; saute until tomatoes are very soft, about 5 minutes. Reduce heat to low. Add drained tuna; gently break into bite-sized pieces and mix in. Season with red pepper flakes, salt, and pepper. Cover and cook until tuna is warmed through, 2 to 3 minutes more.
• Stack 6 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave until pliable, 15 to 20 seconds. Repeat with remaining tortillas. Spoon tuna mixture over warm tortillas.

Steps:

• Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.
• To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it's too thick to blitz. Spoon the mixture into a container.
• If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.