TUNA WITH CITRUS GREMOLATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Gremolata:
- Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
- Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice. Arrange the fish on a platter, scatter the gremolata over the top and serve.
JAMES MARTIN - PAN FRIED COD WITH GREMOLATA & SAUCE VIERGE
Another wonderful James Martin recipe for two people. The full name if this recipe is ''Pan-fried cod with gremolata, new potatoes and sauce vierge'' but it would fit!
Provided by Um Safia
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- To make the Gremolata, simply combine the ingredients and stir well. Set aside.
- To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
- Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
- While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
- Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
- Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.
- To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.
Nutrition Facts : Calories 1307, Fat 35.5, SaturatedFat 5.2, Cholesterol 99.3, Sodium 221.5, Carbohydrate 187.2, Fiber 25.6, Sugar 11.7, Protein 64.5
FRESH TUNA WITH GREMOLATA
Number Of Ingredients 6
Steps:
- 1. In small bowl, combine parsley, lemon peel, oil and garlic mix well. Set aside.2. Line broiler pan with foil spray with nonstick cooking spray. Place tuna steaks on foil-lined pan sprinkle with salt.3. Broil 4 to 6 inches from heat for 4 to 5 minutes on each side or until fish flakes easily with fork, topping with parsley mixture during last 1 minute of broiling time.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 170 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 45 mg 15% * Sodium: 180 mg 8% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 27 g * Vitamin A: 50% * Vitamin C: 10% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 4 Very Lean Meat, 1 Fat
Nutrition Facts : Nutritional Facts Serves
TUNA SAUCE FOR PASTA
This is an "Oh so easy" way to have fresh sauce for dinner, even if you are just coming in the door from work! This is my adaptation of my Italian mother-in-law's sauce that she loved to cook all day. Makes a wonderful Lenten dinner!!
Provided by Barbasol
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop onion and sauté in oil.
- Add parsley, basil, garlic, salt and pepper.
- Add tuna, and simmer for about 5 minutes.
- Add tomatoes, juice and all, If you don't care for the consistency of these tomatoes, you can puree them in the food processor or use tomato puree instead Simmer 20 minutes.
- Pour over pasta.
Nutrition Facts : Calories 302.7, Fat 10.2, SaturatedFat 1.8, Cholesterol 37.5, Sodium 1223.5, Carbohydrate 30.9, Fiber 6.7, Sugar 16.8, Protein 25.1
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SEARED TUNA WITH SAUCE VIERGE RECIPE - ERIC RIPERT
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5/5 (1)Total Time 30 minsAuthor Eric Ripert
- Season the tuna steaks all over with salt, pepper and the herbes de Provence. In a large nonstick skillet, heat the canola oil until shimmering. Add the tuna and sear over high heat until golden, about 30 seconds per side. Transfer the tuna steaks to a cutting board and slice them 1/4 inch thick.
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5/5 (3)Category SauceCuisine FrenchCalories 205 per serving
- Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).
- Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you'll lose the freshness!
- Storage: Use immediately on making, or the next day. Keep in a very airtight container and allow to come to room temperature before serving.
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