Tuna Steaks With Lemony Tomatoes And Onion Recipes

Steps:

• In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.

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:

• Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté until golden, about 3 minutes. Stir in tomatoes, basil, and capers. Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
• Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat. Sprinkle fish with salt and pepper. Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side. Pour in tomato mixture. Simmer until fish is opaque in center, about 5 minutes longer. Serve fish immediately.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
• In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
• Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.

Steps:

• Place a medium-size skillet on the stovetop with the 4 tablespoons of EVOO, 4 times around the pan. Add the sliced garlic and spread it out in one layer in the oil. Turn the heat on to medium low to slowly brown the garlic, about 2 to 3 minutes. With a slotted spoon, remove the garlic chips to a paper-towel-lined plate, leaving the oil in the skillet. Turn the heat up to medium high; add the onions, celery, red pepper flakes, salt, and pepper. Cook for 5 minutes, until the onions take on a little color and become nice and tender.
• While the onions are browning, place a large nonstick skillet over high heat. Pat the tuna steaks dry and drizzle with a little EVOO, coating the steaks evenly. Season the steaks with salt and pepper. When the pan is very hot, add the tuna steaks. Sear and brown the steaks on one side for 2 minutes, then turn and immediately reduce the heat to medium. Loosely cover the pan with an aluminum foil tent and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.
• While the tuna is cooking, add the white wine and chicken stock to the onions and celery. Bring up to a bubble and continue to cook for about 3 minutes. Add the white beans and grape tomatoes and continue to cook until the beans and tomatoes are warmed through, about 2 minutes. Finish the beans with the parsley, garlic chips, and lemon juice and stir to distribute.
• To serve, pile a serving of beans on each dinner plate and top with a tuna steak.

Steps:

• Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
• Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.

Steps:

• Wash parsley and pat dry with paper towels.
• Mince parsley with peeled garlic.
• Wash and dry whole lemon, grate half the zest.
• Peel rest of rind and discard it.
• Slice lemon thinly.
• Squeeze lemon half; add juice, a pinch of salt and pepper, to a bowl; stir until seasonings have dissolved.
• Add wine, oil, parsley and garlic mixture, and grated lemon peel.
• Beat with fork until well blended.
• Wash and dry tuna.
• Arrange in saute or large omelet pan.
• Pour sauce over tuna and cover with lemon slices.
• Cook fish over high heat for 7-8 minutes,
• Remove lemon slices and turn fish over.
• Cook for another 2 minutes.
• Slice remaing lemon.
• Arrange tuna on serving plate.
• Drizzle with cooking juices.
• Decorate with uncooked lemon slices and sprigs of parsley.
• Serve hot or at room temperature.

Steps:

• In a shallow dish combine the lemon juice, olive oil, 1 teaspoon of salt and pepper. Add the tuna and coat well. Refrigerate for 30 minutes.
• Remove the tuna from the marinade and grill over white coals with the tomato and onion slices. Grill the tuna until browned on the outside but still pink in the center, about 5 minutes per side. Grill the tomato and onion slices until lightly charred, about 5 minutes per side.
• Cut the tuna in half lengthwise and then across into thin slices. Quarter the tomato slices and cut the onion slices into large dice.
• When ready to assemble, divide the tomatoes and onions among the pizzas. Top with the tuna slices and season with the remaining salt and pepper. Sprinkle with parsley and serve. Use on rosemary-olive crust.

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.