cynupstateny
Well-known member
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A friend just got back from a Bluefin tuna trip and brought me some lovely fillets. Any suggestions?
- Thread starter cynupstateny
- Start date
Cyn, A great recipe is Jacques Pepin Slow Cooked Tuna Steaks w/Tomato Relish...>
the Recipes are at Food & Wine - I will link for you.
It is a fabulous recipe.
http://www.foodandwine.com/recipes/aspen-2005-slow-cooked-tuna-steaks-with-tomato-relish
the Recipes are at Food & Wine - I will link for you.
It is a fabulous recipe.
http://www.foodandwine.com/recipes/aspen-2005-slow-cooked-tuna-steaks-with-tomato-relish
Cyn, here's one I make often: Tuna Marseilles Style
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=10303
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=10303
cynupstateny
Well-known member
I'll do this one tonight and save Gay's for the next time. Thanks to you both!
heather_in_sf
Well-known member
This one looks nice: REC: Grilled Tuna with Watercress-Parsley Salad & Charmoula Vinagrette
From Cook's Illustrated newsletter this morning! But what is a charmoula???
Grilled Tuna with Watercress-Parsley Salad and Charmoula Vinaigrette
5/1998
Wendy Brucker of Rivoli Resturant in Berkeley inspired this recipe.
Serves 4
Grilled Tuna
4 tuna steaks (about 3/4-inch thick and 8 ounces each)
3 tablespoons extra-virgin olive oil
Table salt and ground black pepper
For Vinaigrette
2 1/2 tablespoons lemon juice from 1 lemon
2 small cloves garlic , minced
1/2 teaspoon table salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro leaves
1/2 cup extra-virgin olive oil
ground black pepper
1 bunch watercress , washed, dried well, and trimmed
1 cup fresh parsley leaves , washed and dried well
1. For Tuna: Place tuna and oil in gallon-sized zipper-lock plastic bag; seal bag and refrigerate until fish has marinated fully, at least 1 and up to 24 hours.
2. Meanwhile, spread one large chimney’s worth, about 5 quarts, hardwood charcoal or charcoal briquettes over 2/3 of grill bottom. Refill chimney with charcoal, position on charcoal layer in grill, and ignite. Burn until charcoal in chimney is blazing, 5 to 8 minutes. Dump burning coals onto unlit charcoal, position grill rack over fire, and burn until all charcoal is completely covered with thin coating of light gray ash and fire is very hot (you can hold your hand 5 inches above grill surface for 1 to 2 seconds), 20 to 30 minutes more.
3. Remove tuna from bag; season both sides of each steak with salt and pepper. Grill over direct heat until well seared and grill marks appear, about 1 1/2 minutes. Flip steaks over and grill on second side until fish is cooked to medium (opaque throughout, yet translucent at very center when checked with point of paring knife), 1 to 1 1/2 minutes longer.
4. For Vinaigrette: Whisk lemon juice, garlic, salt, cumin, paprika, cayenne, and cilantro in small bowl. Add oil in slow, steady stream, whisking constantly until smooth; season with pepper to taste.
5. Place watercress and parsley in medium bowl; drizzle with half the vinaigrette and toss to coat. Divide dressed greens among four serving plates; place a grilled tuna steak next to or on each bed of greens, drizzle with a portion of remaining vinaigrette, and serve immediately.
From Cook's Illustrated newsletter this morning! But what is a charmoula???
Grilled Tuna with Watercress-Parsley Salad and Charmoula Vinaigrette
5/1998
Wendy Brucker of Rivoli Resturant in Berkeley inspired this recipe.
Serves 4
Grilled Tuna
4 tuna steaks (about 3/4-inch thick and 8 ounces each)
3 tablespoons extra-virgin olive oil
Table salt and ground black pepper
For Vinaigrette
2 1/2 tablespoons lemon juice from 1 lemon
2 small cloves garlic , minced
1/2 teaspoon table salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro leaves
1/2 cup extra-virgin olive oil
ground black pepper
1 bunch watercress , washed, dried well, and trimmed
1 cup fresh parsley leaves , washed and dried well
1. For Tuna: Place tuna and oil in gallon-sized zipper-lock plastic bag; seal bag and refrigerate until fish has marinated fully, at least 1 and up to 24 hours.
2. Meanwhile, spread one large chimney’s worth, about 5 quarts, hardwood charcoal or charcoal briquettes over 2/3 of grill bottom. Refill chimney with charcoal, position on charcoal layer in grill, and ignite. Burn until charcoal in chimney is blazing, 5 to 8 minutes. Dump burning coals onto unlit charcoal, position grill rack over fire, and burn until all charcoal is completely covered with thin coating of light gray ash and fire is very hot (you can hold your hand 5 inches above grill surface for 1 to 2 seconds), 20 to 30 minutes more.
3. Remove tuna from bag; season both sides of each steak with salt and pepper. Grill over direct heat until well seared and grill marks appear, about 1 1/2 minutes. Flip steaks over and grill on second side until fish is cooked to medium (opaque throughout, yet translucent at very center when checked with point of paring knife), 1 to 1 1/2 minutes longer.
4. For Vinaigrette: Whisk lemon juice, garlic, salt, cumin, paprika, cayenne, and cilantro in small bowl. Add oil in slow, steady stream, whisking constantly until smooth; season with pepper to taste.
5. Place watercress and parsley in medium bowl; drizzle with half the vinaigrette and toss to coat. Divide dressed greens among four serving plates; place a grilled tuna steak next to or on each bed of greens, drizzle with a portion of remaining vinaigrette, and serve immediately.
Charmoula is....
Chermoula or Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
Chermoula is often made of a mixture of herbs, oil, lemon juice, garlic, cumin, and salt. It may also include onion, fresh cilantro, ground chili peppers, black pepper, or saffron.
There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and cilantro.
Basic Charmoula Recipe
1 garlic clove
1 tsp cumin seeds, toasted and ground
4 to 5 TB extra virgin olive oil
juice of 1 lemon, plus zest
1 jalapeño pepper, seeded and deveined
1 bunch cilantro
salt to taste
pepper to taste
Mix the garlic, cumin, four tablespoons of the olive oil, lemon juice and jalapeño in a food processor. Pick cilantro leaves from their stems. Add the lemon zest and cilantro and season lightly with salt and pepper. Pulse mixture a couple of times, scraping mixture down from side of the bowl in between pulses. Add the remaining olive oil if needed. The mixture should resemble a rustic pesto. Place in tightly closed container and refrigerate for up to two days.
http://en.wikipedia.org/wiki/Chermoula
Chermoula or Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
Chermoula is often made of a mixture of herbs, oil, lemon juice, garlic, cumin, and salt. It may also include onion, fresh cilantro, ground chili peppers, black pepper, or saffron.
There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and cilantro.
Basic Charmoula Recipe
1 garlic clove
1 tsp cumin seeds, toasted and ground
4 to 5 TB extra virgin olive oil
juice of 1 lemon, plus zest
1 jalapeño pepper, seeded and deveined
1 bunch cilantro
salt to taste
pepper to taste
Mix the garlic, cumin, four tablespoons of the olive oil, lemon juice and jalapeño in a food processor. Pick cilantro leaves from their stems. Add the lemon zest and cilantro and season lightly with salt and pepper. Pulse mixture a couple of times, scraping mixture down from side of the bowl in between pulses. Add the remaining olive oil if needed. The mixture should resemble a rustic pesto. Place in tightly closed container and refrigerate for up to two days.
http://en.wikipedia.org/wiki/Chermoula
cynupstateny
Well-known member
Tuna was fantastic, Joe. I hid the leftover in the back of the frige so no one else eats it!