TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 7
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.
PASTA WITH TUNA & TOMATO SAUCE
This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard
Provided by Good Food team
Categories Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
- Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.
Nutrition Facts : Calories 553 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.52 milligram of sodium
TUNA WITH TOMATO-BASIL SAUCE
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
- Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
- Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.
TUNA MIGNON WITH TOMATO SHERRY VINAIGRETTE
After enjoying this dish at Fleming's Steakhouse in Scottsdale, Arizona, I needed to find the recipe and have it for myself. Paul Fleming, creator of the steakhouse (as well as P.F. Chang's) puts together absolutely amazing dishes, and this one exemplifies that!
Provided by Hungry Chefs
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place shallots, green onion and tomatoes in a mixing bowl.
- Add sherry and rice vinegars.
- Add salt and olive oil; stir well.
- Set aside.
- (I made this mixture ahead of time and let set for 30-45 minutes, allowing the flavors to mix, but this is not necessary).
- Roll tuna fillet in poppyseed-peppercorn mixture.
- In a well-heated pan, sear tuna on both sides to desired temperature (approx. 1-2 minutes per side, so that the tuna is very pink on the inside).
- Place tuna on a plate and top with tomato mixture.
- Enjoy!
TOMATO CREAM SAUCE WITH TUNA
Provided by Food Network
Time 38m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a saucepan. Add the garlic, sun dried tomatoes and black olives. Cook until the garlic turns golden in color.
- Pour in the tomato sauce and cook for a few minutes. Drain the canned tuna and add it to the sauce. Cook for an additional minute.
- Add the whipping cream and cook all together on high heat until the sauce is very hot but not bubbling.
- Add the cooked penne or your favorite pasta and finish cooking directly in the sauce for an additional minute.
- Sprinkle the dish with parsley and drizzle with the best extra-virgin olive oil available. Serve immediately.
- Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes.
- Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
- Season with salt, to taste. Add basil leaves at the very end.
SPAGHETTI WITH TOMATO, CHILLI & TUNA SALSA
A speedy spaghetti supper that you can throw together with minimum shopping
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 22m
Number Of Ingredients 6
Steps:
- Cook the spaghetti in plenty of boiling water according to pack instructions. Meanwhile, finely chop the onion and tomatoes and put in a large pan with the oil. Halve, deseed and finely chop the chilli, then add to the pan. Gently heat through for a few mins, stirring well.
- Drain the pasta and add to the sauce, then break up the tuna and add to the pan. Season if you like, then toss well and serve.
Nutrition Facts : Calories 404 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.52 milligram of sodium
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
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