OLIVE OIL-POACHED TUNA
You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true. There's this. By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Let tuna rest at room temperature for 10 to 15 minutes.
- Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
- Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature.
- Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.
Nutrition Facts : Calories 608 calories, Carbohydrate 1.3 g, Cholesterol 108.5 mg, Fat 36 g, Fiber 0.3 g, Protein 66.5 g, SaturatedFat 6.6 g, Sodium 271.4 mg
TUNA MOUSSE
This is the most delicious tuna mousse. I got the recipe from a friend after having it at her party and not being able to get it out of my mind. If you like tuna, you will be addicted as well! You've got to try it!
Provided by JiliBean
Categories Spreads
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Warm soup.
- Add softened gelatin.
- Let cool.
- Cream in cream cheese. Then add remaining ingredients.
- Pour into a greased 2-cup mold and chill for 6 hours or more.
- Unmold onto serving platter and serve with crackers and vegetable.
Nutrition Facts : Calories 245.9, Fat 18.6, SaturatedFat 6.8, Cholesterol 45.3, Sodium 569.5, Carbohydrate 9, Fiber 0.3, Sugar 2.3, Protein 11.2
TUNA MOUSSE: SPUMA DI TONNO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
- Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
OLIVE OIL POACHED TUNA INFUSED WITH THYME, LEMON, AND SHALLOTS
Steps:
- Season the tuna with salt and pepper and set aside. Combine the oil, thyme, lemon, garlic, red pepper and shallots in a large saucepot. Warm the oil over medium heat until it reaches 130 degrees F. Let the flavors steep for 10 minutes. Re-test the temperature, adjusting the heat, if necessary. Submerge the tuna in the olive oil poaching liquid and cook until it is firm and medium-rare, approximately 5 minutes.
- Remove the tuna from the oil. Slice each piece. Arrange the tuna medallions over stewed lentils accompanied by sauteed broccoli rabe. Serve seasoned with Fleur de Sel and moistened with the olive oil poaching liquid.
- Place the lentils in a pot. Add enough cold water to cover them by 2 inches. Season the water with salt then simmer the lentils over medium-high heat, stirring frequently, until the lentils are chewy, about 15 minutes. Drain the lentils and reserve.
- Heat the olive oil in a medium pot, over medium-low flame. Add the shallots, garlic, crushed red pepper, and rosemary. Cook stirring frequently until the shallots and garlic are golden, about 10 minutes. Add the tomato puree and cook until it begins to concentrate, about 7 minutes. Then add the lentils. Stew the lentils in the sauce over a very low flame until they are fully tender but still holding their shape, about 10 minutes. Serve warm.
TUNA MOUSSE
Make and share this Tuna Mousse recipe from Food.com.
Provided by Caryn Gale
Categories Spreads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Flake tuna well and add mayo, tomato paste, and salt and pepper.
- Best if you mix in the food processor.
- Mix gelatin and boiling water.
- Add to tuna mixture, mixing well.
- Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
- Refrigerate overnight.
- Turn out of mold onto bed of lettuce.
- Goes great with crackers or bread.
Nutrition Facts : Calories 51.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 8.8, Sodium 174.2, Carbohydrate 3, Fiber 0.4, Sugar 1.4, Protein 4.5
TUNA AND OLIVE SALAD SANDWICH
Steps:
- Make tuna salad:
- Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
- Assemble sandwiches:
- Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.
TUNA OLIVE MOUSSE
Different than other similar mousses, this was my friend Liz's recipe that she shared with me shortly before she passed away. It's got a tangy zest that is refreshing and delicious!
Provided by Linky
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle gelatin over lemon juice and 1/4 cup cold water in a small bowl.
- Let stand 5 minutes to soften.
- Set bowl in pan of boiling water and stir to dissolve gelatin.
- Combine tuna with gelatin, vinegar, mayonnaise, sour cream, chopped olives.
- Mix very well and turn into a 4 or 4 1/2cup mold.
- Refrigerate overnight.
- Unmold on salad greens and garnish with whole olives and tomato wedges.
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