ASPARAGUS MOUSSELINE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
- For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
- For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
- Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.
ASPARAGUS TUNA NOODLE CASSEROLE
I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.
Nutrition Facts : Calories 338 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
ASPARAGUS & TUNA SALAD
Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
Provided by Sarah Cook
Categories Lunch, Main course
Time 32m
Number Of Ingredients 12
Steps:
- Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
- Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
- Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
- Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.
Nutrition Facts : Calories 490 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
TUNA AND ASPARAGUS WITH CREAMY LEMON CURRY SAUCE
Adapted to our tastes years ago, I forgot about this recipe! I won't forget it again, though. The sauce can be made with a lowfat slurry and fat free sour cream. This goes well with rice.
Provided by Chef PotPie
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook asparagus to your taste and drain, reserving liquid.
- Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
- In saucepan melt butter, stir in four,and cook 2 minutes.
- Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
- Add to flour mixture, stirring constantly.
- Add fresh lemon juice, salt and hot pepper sauce.
- Simmer, stirring, until thickened and bubbly.
- Stir in sour cream and pour over asparagus and tuna.
Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 6.6, Cholesterol 39, Sodium 388.6, Carbohydrate 10.4, Fiber 3.2, Sugar 2.3, Protein 19.9
TUNA AND ASPARAGUS MOUSSELINE
An amazing starter with a unique combinaison of tuna and asparagus
Provided by mathildescuisine
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oven to 180ðc / gas 6.
- Chop half of the asparagus in pieces approximately 2 centimetres long.
- Set the remaining whole asparagus aside.
- Fry the asparagus pieces with a drop of olive oil for 5 to 7 minutes.
- Drain the tuna and break into small pieces.
- Dilute the cream of asparagus soup in 15cl of water in a sauce pan at medium heat.
- Add the crème fraiche. If the texture is too thick, add some water but do not let the mixture become too liquid.
- Delicately add each gelatine sheet individually into the mixture, waiting for them to melt before adding in the next.
- Add the tuna and asparagus, then season with the fish spices and a pinch of salt and pepper.
- Line the inside of the ramekins, with greaseproof paper, allowing the paper to extend beyond the top of the ramekins. Pour the mixture into the ramekins.Place the ramekins in a bain marie in the oven for 45 minutes.
- Once done, place the ramekins in the refrigerator overnight or for at least 3 hours.
- Turn out the contents of the ramekins.
- Fry the other half of the asparagus whole, with a drop of olive oil for 5 to 7 minutes.
- Serve the mousseline with the asparagus
AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE
Steps:
- In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
- Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.
TUNA & ASPARAGUS BAKE
Make and share this Tuna & Asparagus Bake recipe from Food.com.
Provided by SodaHub
Categories < 60 Mins
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180 degrees.
- Place drained tuna in square casserole, spread asparagus spears over tuna.
- Beat eggs add cheese and cream, mix together and pour over tuna and asparagus.
- cook for 45minutes until top a golden brown -- .
Nutrition Facts : Calories 346.6, Fat 26.8, SaturatedFat 15.7, Cholesterol 208.8, Sodium 621.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.3, Protein 18.5
TUNA AND ASPARAGUS IN RED WINE SAUCE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 13
Steps:
- Combine sauce ingredients in saucepot. Taste. Adjust seasoning if necessary.
- Blanch asparagus in lightly salted water. Slice tuna and season with salt and pepper. Roll asparagus with tuna slices and briefly saute in hot oil. Strain the sauce through a chinois. Reserve the shiitakes. Thinly slice the shiitakes, combine with the reserved asparagus tops, and finish the sauce with butter. Add the sauce to the pan and reduce by one third.
- Place sauce on plate with asparagus and shiitake mixture in center and tuna on top.
GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE
Provided by Emeril Lagasse
Categories main-dish
Time 1h47m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
- Serve the tuna with the asparagus and tomato sauce.
- Preheat the grill to medium.
- In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
- Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
- Preheat the oven to 400 degrees F.
- In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
- To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
- The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
LIMONCELLO TUNA AND ASPARAGUS
A healthy recipe from the Eat Right section of Shape Magazine Summer 2009. After making this recipe, I wanted to add a few notes. I marinated my tuna for about 12 hours and the only flavor that really stood out was the rosemary. . .perhaps you might want to add some additional lemon juice and lemon zest to the marinade. I then let the reserved marinade sit for 24 hours in the fridge to infuse the flavors which was nice; I strained mine as I don't care for "herby" stuff and mixed it with the warm asparagus (then skipped the salad part). A nice meal.
Provided by januarybride
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together olive oil, limoncello, and herbs.
- Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.
- Add tuna to the bag and chill for 2-4 hours, turning over occasionally.
- Discard marinating liquid in the bag and season tuna with salt and pepper.
- Grill asparagus and lemon slices until tender; season with salt and pepper.
- Sear tuna on very hot (greased) grill for 1-2 minutes per side for rare (cook longer if you like).
- While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.
- Slice tuna against the grain and arrage it over the lettuce on each plate.
- Serve asparagus on the side with lemon slices as garnish.
Nutrition Facts : Calories 464.9, Fat 29, SaturatedFat 4.2, Cholesterol 76.5, Sodium 85.6, Carbohydrate 8.5, Fiber 2.9, Sugar 1.9, Protein 43.6
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