TUNA TAPENADE
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 10m
Yield about 1 cup
Number Of Ingredients 13
Steps:
- Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.
- Crostini:
- Preheat the oven to 350 degrees F.
- Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.
- Yield: about 24 slices
CROSTINI WITH TUNA TAPENADE
Provided by Ina Garten
Time 1h27m
Yield 36 appetizers
Number Of Ingredients 14
Steps:
- Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
- Mound the tapenade on each toast, sprinkle with parsley, and serve.
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
- Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
- In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
- Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
- To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
- Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.
TUNA BURGERS WITH TAPENADE AIOLI
Steps:
- Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 1 1/2 inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)
- Grill burgers for 3 minutes on each side for medium doneness.
- For the tapenade aioli:
- Combine olives, capers, garlic, lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped. Add the mayonnaise and process until smooth, season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
- Serve burgers with ciabatta rolls and aioli. Garnish with watercress.
TUNA BURGERS WITH TAPENADE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside.
- Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper.
- Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.
- Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)
- Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.
TUNA TAPENADE
Plan to use this to make deviled eggs as suggested in the New York Times article this recipe was found. Will make for a luxurious lunch with some breadsticks & crispy vegies sticks. This recipe will keep for three or four days in the refrigerator per the article. Place it in a bowl and cover with a film of olive oil and plastic wrap before refrigerating.
Provided by Busters friend
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Make sure that there are no pits mixed in with your olives.
- Turn on a food processor fitted with a steel blade, and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients, except the tuna, and puree to a smooth paste. Scrape down the sides of the bowl, and add the tuna and optional anchovies. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.
Nutrition Facts : Calories 395.6, Fat 21.2, SaturatedFat 3.4, Cholesterol 24.5, Sodium 1625.2, Carbohydrate 11, Fiber 4, Sugar 0.8, Protein 41.4
TUNA AND OLIVE TAPENADE TEA SANDWICH
These trim little sandwiches are an elegant picnic food. Pack them snugly into a box lined with a tea towel spritzed with water so they won't dry out.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 4
Steps:
- Combine the tuna and mayonnaise in a medium bowl. Spread tuna mixture on 4 slices of bread. Spread tapenade on remaining 4 slices of bread; place over slices with tuna mixture, tapenade side down. Trim crusts; cut sandwiches in half.
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SEARED TUNA WITH OLIVE TAPENADE - THE ENDLESS MEAL
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5/5 (16)Total Time 20 minsCategory AppetizerCalories 29 per serving
- To make the tapenade, mix the Spanish manzanilla olives, capers, lemon juice, sherry vinegar, thyme, anchovies, and minced basil in a small bowl.
- While the pan is heating, season both sides of the tuna with pepper and salt. Just before adding the tuna to the pan, pour the oil into the center of the pan and place the tuna on top. Sear for 1 1 /2 minutes then flip over and sear for 1 1/2 minutes more. Remove from the pan, let cool slightly, then slice into 12 pieces.
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