Tunamignonwithtomatosherryvinaigrette Recipes

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

Steps:

• Whisk together the vinegar, mustard, herbs and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

Steps:

• Beans:
• Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
• Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
• Vinaigrette and assembly:
• Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
• Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
• Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Steps:

• Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
• Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
• Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
• DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Steps:

• Aioli
• Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
• Casserole
• Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
• Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
• Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
• Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
• Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
• Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

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!

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

Steps:

• Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
• In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
• Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
• Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
• Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
• In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

Steps:

• Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
• Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms

Steps:

• Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.

Steps:

• In a heavy skillet, preferably non-stick, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sautée the tuna steaks, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side, or until they are just cooked through. While the tuna is cooking, in a blender or small food processor blend together the olives, the capers, the garlic, the mustard, the vinegar, the tomato, the water, and salt and pepper to taste and with the motor running add the remaining 3 tablespoons oil, blending the dressing until it is emulsified. Transfer the tuna to plates and wipe the skillet clean. Pour the dressing into the skillet, heat it over moderate heat until it is hot, and stir in 2 tablespoons of the roasted peppers and 1 tablespoon of the scallion. Spoon the dressing over the tuna, garnish the tuna with the additional roasted peppers and scallion, and serve it with the lemon wedges.

Steps:

• Preheat the oven to 425°.
• In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
• In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
• Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
• Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
• Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
• Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.

Steps:

• Place all ingredients in blender and mix until well blended.

Steps:

• Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
• Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.

Steps:

• Combine all the ingredients except the oil and whisk to blend and dissolve the sugar.
• Slowly whisk in the oil to emulsify and thicken.
• This is better if made a day before using.
• It will keep for up to 2 weeks in the refrigerator.

Steps:

• Pour all ingredients in a jar.
• Cover and shake well.
• Store in the refrigerator up to 2 weeks.
• Shake before serving.