QUICK TUNA-STUFFED TOMATOES
Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.
Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
TUNA WITH TOMATOES
Provided by Barbara Kafka
Categories dinner, easy, quick, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread the tomatoes evenly in an oval dish 13 by 9 by 2 inches. Arrange fish over tomatoes. Drizzle with the oil and lemon juice, and sprinkle with salt and pepper. Scatter basil over all.
- Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 1/2 minutes. Prick plastic to release steam.
- Remove from oven. Let stand, covered, for 2 minutes. Uncover and serve immediately.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 0 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED TUNA WITH POTATO-TOMATO GRATIN AND ROUILLE
This dish takes me back to Pantelleria, a tiny volcanic island in the Mediterranean, situated between North Africa and Sicily. Undeveloped and relatively untouched by the modern world, the island is famous for two things: the caper bushes that dominate the dry, brush-covered hillsides of the rocky coast, and resident Giorgio Armani. My husband and I spent a magical week in that salt-drenched haven, eating grilled, freshly caught tuna; bowls of couscous; and salads of tomatoes, potatoes, and capers. The grilled tuna and the combination of tomatoes and potatoes in this dish are a tribute to those leisurely days on Pantelleria. And though rouille isn't part of their Moorish-meets-Italian culinary lexicon, I'm sure the Pantellerians would love this saffron-tinted, spicy pepper mayonnaise.
Number Of Ingredients 31
Steps:
- Season the fish with the lemon zest, chile, thyme, and parsley. Cover, and refrigerate at least 4 hours.
- Light the grill 30 to 40 minutes before cooking, and remove the fish from the refrigerator to come to room temperature.
- When the coals are broken down, red, and glowing, brush the fish with olive oil, and season on both sides with fleur de sel and cracked black pepper. Grill the fish 2 to 3 minutes per side, rotating it once or twice. The tuna should be well seared but still rare.
- Scatter the arugula onto a large platter and arrange the tuna on top. Squeeze some lemon juice over the fish, and then drizzle the fish with the super-good olive oil. Dollop each piece of fish with rouille, and serve the potato-tomato gratin and the rest of the rouille on the side.
- Char the pepper on a medium-hot grill, on the burner of a gas stove, or in the broiler. Place the pepper in a small paper bag and close tightly. Let steam 15 minutes.
- Toast the saffron in a small pan over medium heat until it just dries and becomes brittle. Be careful not to burn it.
- Place the egg yolk in a stainless steel bowl. Begin to whisk in the grapeseed oil drop by drop, as slowly as you can bear. Once the mayonnaise has thickened and emulsified, you can add the remaining oils in a slow steady stream, whisking all the time. If the mixture gets too thick, add a drop or two of water.
- Using a mortar and pestle, pound the saffron, garlic, and 1/2 teaspoon salt. Scrape every little bit of the mixture into the mayonnaise with a rubber spatula, and whisk to combine.
- Peel the charred and steamed pepper carefully over a strainer. Do not run the pepper under water or you will lose some of the delicious juices. Remove the stem, seeds, and membranes.
- Purée the pepper in a food processor until smooth. Fold it into the mayonnaise, and season with a healthy squeeze of lemon juice, a pinch of cayenne, and a pinch of black pepper. Taste for balance and seasoning.
- Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and add the onions, 1 teaspoon thyme, 1 teaspoon salt, and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low, and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
- Preheat the oven to 350°F.
- Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt, and some freshly ground black pepper.
- Cut the tomatoes into 1/4-inch-thick slices, arrange them on a plate, and season them with 1 teaspoon salt and some pepper.
- Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1/4 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme, and half the basil.
- Scatter the rest of the caramelized onions over the potatoes and tomatoes.
- Arrange another layer of potatoes and tomatoes on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream (from the potatoes) and remaining tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, the remaining 1/2 teaspoon thyme, and the remaining basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
- Cover the baking dish tightly with aluminum foil. Bake about 2 hours, until the potatoes are tender when pierced. Remove the gratin from the oven and uncover it, being careful of the steam.
- Turn the oven up to 450°F and return the gratin, uncovered, to the oven. Cook another 25 to 30 minutes, until the juices have thickened and the top is nice and golden brown (as in "gratinéed").
- Season the tuna with the herbs and lemon zest in the morning. The gratin is easy to assemble but takes quite a while in the oven so start early. You can make it in advance and reheat just before serving. The rouille can be made a few hours before serving.
More about "tuna with peppery tomatoes potatoes recipes"
SPANISH BASQUE TUNA STEW RECIPE WITH PEPPERS
From feedmephoebe.com
4/5 (1)Estimated Reading Time 4 minsServings 4Total Time 35 mins
- Heat 1 tablespoon of the oil in a large heavy bottomed saucepan or Dutch oven. Season the tuna with salt and sear it in batches over high heat until browned on at least two sides, about 2 minutes total. Remove to a plate.
- Add the remaining oil and the onion, peppers, garlic, chile flakes, and 1 teaspoon salt. Saute over medium heat until the vegetables are very soft but not browning, about 10 minutes. Stir in the tomatoes and potatoes. Cover with the stock or water and bring to a boil. Turn the heat down to medium-low and simmer until the potatoes are tender and the broth has thickened, about 15 to 20 minutes. Taste for seasoning and add more salt as necessary.
- Stir in half the parsley and the tuna. remove from the heat and let stand 3 minutes, until the tuna is heated through and just barely cooked.
SPANISH STYLE TUNA STEW WITH POTATOES, PEPPERS AND …
From eatingeuropean.com
5/5 (4)Category Dinner, Main DishCuisine SpanishTotal Time 45 mins
- In a Dutch oven or other heavy pan heat up 2 tablespoon olive oil and add onions; cook for 3 to 4 minutes until translucent;
TUNA POTATO BAKE RECIPE
From thespruceeats.com
3.9/5 (47)Total Time 55 minsCategory Entree, DinnerPublished Apr 17, 2005
BALSAMIC GLAZED TUNA WITH ROASTED PEPPERS AND NEW POTATOES
From easypeasyfoodie.com
BAKED MASHED POTATOES WITH TUNA AND EGG RECIPE - FOOD FROM …
From foodfromportugal.com
TUNA WITH PEPPERY TOMATOES & POTATOES - BBC GOOD …
From bbcgoodfoodme.com
JACKET POTATO WITH TUNA RECIPE - BBC FOOD
From bbc.co.uk
TUNA SALAD STUFFED TOMATOES RECIPE
From washingtonpost.com
TUNA POTATO PIE
From littlepotatoes.com
GOT POTATOES AND TUNA? YOU’RE MOST OF THE WAY TO …
From nytimes.com
RECIPE : TUNA WITH PEPPERY TOMATOES & POTATOES FROM …
From chefvideorecipes.com
CREAMY POTATO AND TUNA BAKE RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
SPANISH STYLE TUNA STEW WITH POTATOES, …
From eatingeuropean.com
THERMOS | SPICY TUNA WITH POTATOES AND PEPPERS
From thermosphilippines.com
RECIPE : TUNA WITH PEPPERY TOMATOES & POTATOES - BOOKS4COOK
From books4cook.com
THE ULTIMATE SPANISH TUNA WITH PEPPERS AND ONIONS - SPAIN ON A …
From spainonafork.com
CRUSHED POTATOES WITH TUNA | DINNER RECIPES
From goodto.com
SEARED TUNA WITH A SICILIAN TOMATOEY POTATO SALAD
From deliciousmagazine.co.uk
TUNA CASSEROLE WITH PEPPERS AND TOMATOES - BOSSKITCHEN
From bosskitchen.com
PEPPERONCINI TUNA SALAD RECIPE
From cooking.nytimes.com
NO-COOK RECIPES: SALADS, ICE CREAM AND MORE
From nytimes.com
ITALIAN TUNA POTATO SALAD - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
You'll also love