Tuna With Roasted Peppers And Pine Nuts Recipes

Steps:

• Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces.
• In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate.
• Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature.
• Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.

Steps:

• Cut thin tuna steaks (or have fishmonger do it). Do not buy thick cuts and pound to 1/2-inch thickness like you would veal. Tuna is too delicate.
• In a saucepan, poach the raisins in the port until plump. Drain and reserve the raisins.
• Mix the bread crumbs, grated Parmesan, olive oil and, if desired, some chopped parsley together with salt and pepper. Dredge tuna in bread crumb mixture.
• Mix the olive oil and the clarified butter. Salt and pepper the tuna paillards and dredge in the oil-butter mixture. Dip again into the bread crumbs, thoroughly coating both sides.
• In a saute pan over medium to high heat, add a little oil and when hot the whole butter. Add the breaded paillards and saute on one side about 3 minutes until brown and crisp. Turn and cook the other side until brown and crisp. (Make sure not to crowd the saute pan. You will probably only be able to cook 2 paillards at a time.) Keep warm.
• When paillards are cooked, wipe out the pan, add a little oil (or left over butter-oil mixture) to the pan. Add in the garlic and cook 2 minutes. Add the mushroom quarters and saute until browned. Add in the spinach, pine nuts, prosciutto, and let start to wilt. Remove from the heat.
• In the stainless bowl, add the raisins, onions, shredded Parmesan, and wilted spinach mixture, dress with the vinegar and toss.
• On six warm dinner plates, divide the spinach mixture and sprinkle on the lemon juice. Top each with a tuna paillard and top each paillard with the Caper Parsley Relish. Serve warm with a lemon crown.
• Mix all together in a large bowl.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
• Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
• Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
• Drain pasta. Toss immediately with tuna mixture.

Steps:

• 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
• 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
• 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
• 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

Steps:

• Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
• While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
• When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

Steps:

• Heat the oil in a heavy 6-inch skillet over moderate heat for 1 minute.
• Add the pine nuts and cook until lightly browned-about 2 minutes.
• Stir in the tomato.
• Transfer the mixture to a large bowl.
• Stir in the tuna, red peppers, olives, vinegar, salt, and pepper.
• (At this point, the sauce can be covered and allowed to stand at room temperature for up to 2 hours).
• Cook the pasta according to package directions until al dente.
• Drain in a colander, then add the pasta to the tuna sauce and mix well.
• Sprinkle with the parsley.
• Serve at room temperature.
• You may serve this with sesame bread sticks and steamed asparagus.
• Enjoy!
• Serves 6.