THE SHERRY VINAIGRETTE I USE ON EVERYTHING
Provided by Alex Guarnaschelli
Categories condiment
Time 5m
Yield about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.
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!
UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA
Steps:
- Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.
- Drain the tuna thirty minutes before cooking and bring to room temperature.
- Preheat a grill, grill pan or outdoor barbecue to very hot.
- Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.
- Top each steak with pickled ginger and serve.
TUNA STEAK WITH RED WINE SAUCE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes.
- Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems.
- Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs.
- Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.
AGED SHERRY VINAIGRETTE
Steps:
- In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.
UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA
Provided by Bryan Miller
Categories dinner, easy, main course
Time 3h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all the marinade ingredients in a bowl and place the tuna steaks in it. Refrigerate for 3 hours, turning the tuna every hour.
- About half an hour before cooking, remove the tuna from the marinade to a plate, and let it reach room temperature. Preheat a grill, barbecue or pan to very hot.
- Brush the tuna steaks with olive oil. Grill for 1 to 2 minutes on each side. The outside should be well seared, and the center should be just warm and very rare.
- Garnish each tuna steak with pickled ginger, and serve.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 5640 milligrams, Sugar 22 grams, TransFat 0 grams
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
FRESH MOZZARELLA AND TOMATO SALAD WITH SHERRY VINAIGRETTE
Provided by Fran Schumer
Categories easy, quick, salads and dressings
Time 25m
Number Of Ingredients 15
Steps:
- Drain the peppers and, in a bowl, mix with 1/4 cup olive oil.
- Add a pinch of salt and briefly grill.
- Put back in bowl, add another 1/4 cup olive oil, garlic, thyme and chopped parsley. Mix well and keep warm.
- Combine sherry, the remaing oil and dijon mustard. Season to taste with salt and pepper. Whisk slightly and store in refrigerator.
- Arrange peppers around plate. Alternate mozzarella and tomatoes on top of peppers.
- In bowl, mix lettuce, parsley, scallions and olives and dress with all but 1/2 cup of the vinaigrette. Make a mountain in the center on each plate. Spoon vinaigrette on top of mozzarella and tomatoes. Sprinkle walnuts on top of lettuce.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE
This is a quick weeknight meal, and with the right tools, you'll have a fabulous meal on the table in under 30 minutes! I used a ginger tool by microplane to cut my garlic into thin slices, it's best to also use the microplane glove if using this method.
Provided by thedailygourmet
Categories Seafood Pasta
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
- Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
- To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 61.9 g, Cholesterol 57.4 mg, Fat 13.9 g, Fiber 4.2 g, Protein 37.7 g, SaturatedFat 3.1 g, Sodium 429.7 mg, Sugar 5.8 g
UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA
This recipe is courtesy of Union Square Cafe NYC Michael Romano and was featured in Food Networks, The Best of Gourmet Greats. I hope you enjoy!
Provided by Docs Mom
Categories Tuna
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.
- Drain the tuna thirty minutes before cooking and bring to room temperature.
- Preheat a grill, grill pan or outdoor barbecue to very hot.
- Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.
- Top each steak with pickled ginger and serve.
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