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what to do with leftover tuna?
- Thread starter rvb
- Start date
This sounds good and had great reviews - Pacific-Rim Caesar Salad
PACIFIC-RIM CAESAR SALAD
Top this salad with seared tuna or scallops to make it into a main course for four. (one reviewer served it with grilled shrimp).
1 tablespoon sesame seeds
1/4 cup fresh lime juice
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass*
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)**
2 garlic cloves, peeled
2 teaspoons chili-garlic sauce**
1/2 cup vegetable oil
1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed)
1 cup (packed) grated Parmesan cheese (about 3 ounces)
DIRECTIONS:
Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
* Available at Asian markets and in the produce section of some supermarkets.
** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.
Makes 6 first-course servings.
Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL
http://www.epicurious.com/recipes/recipe_views/views/105973
http://www.epicurious.com/recipes/recipe_views/views/105973
PACIFIC-RIM CAESAR SALAD
Top this salad with seared tuna or scallops to make it into a main course for four. (one reviewer served it with grilled shrimp).
1 tablespoon sesame seeds
1/4 cup fresh lime juice
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass*
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)**
2 garlic cloves, peeled
2 teaspoons chili-garlic sauce**
1/2 cup vegetable oil
1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed)
1 cup (packed) grated Parmesan cheese (about 3 ounces)
DIRECTIONS:
Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
* Available at Asian markets and in the produce section of some supermarkets.
** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.
Makes 6 first-course servings.
Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL
http://www.epicurious.com/recipes/recipe_views/views/105973
http://www.epicurious.com/recipes/recipe_views/views/105973
Rec: Grilled Tuna Nicoise Platter from Ina Garten. This is delicious!>>>
Grilled Tuna Nicoise Platter
The Barefoot Contessa Cookbook
8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
Good olive oil
Kosher salt
Freshly ground black pepper
3/4 pound French string beans (haricots verts), stems removed and blanched
1 recipe French Potato Salad, recipe follows
2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 pound good black olives, pitted
1 bunch watercress or arrugula
1 can anchovies (optional)
For the vinaigrette:
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
French Potato Salad:
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Yield: 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 5 minutes
Yield: 8 servings
User Rating:
Episode#: IG1B06
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23770,00.html?rsrc=search
Grilled Tuna Nicoise Platter
The Barefoot Contessa Cookbook
8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
Good olive oil
Kosher salt
Freshly ground black pepper
3/4 pound French string beans (haricots verts), stems removed and blanched
1 recipe French Potato Salad, recipe follows
2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 pound good black olives, pitted
1 bunch watercress or arrugula
1 can anchovies (optional)
For the vinaigrette:
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
French Potato Salad:
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Yield: 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 5 minutes
Yield: 8 servings
User Rating:
Episode#: IG1B06
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23770,00.html?rsrc=search
Another one to check out: Seared Tuna on Fettuccine with Green Olives and Arugula
SEARED TUNA ON FETTUCCINE WITH GREEN OLIVES AND ARUGULA
Green olive bruschetta spread can be found near jarred olives and pasta sauces, or in the refrigerated section of the supermarket. It usually contains chopped olives, oil, sun-dried tomatoes, and herbs. (some reviewers used an olive tapenade instead).
12 ounces fettuccine
1 cup green olive bruschetta spread from jar (about 8 ounces) (or olive tapenade)
6 tablespoons olive oil, divided
4 teaspoons grated lemon peel, divided
4 teaspoons fresh lemon juice
1 5-ounce package baby arugula
2 12-ounce tuna steaks, each about 1 inch thick
4 teaspoons chopped fresh marjoram
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.
Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.
Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.
Makes 4 servings.
Bon Appétit
Every-Night Cooking
July 2005
http://www.epicurious.com/recipes/recipe_views/views/232378
SEARED TUNA ON FETTUCCINE WITH GREEN OLIVES AND ARUGULA
Green olive bruschetta spread can be found near jarred olives and pasta sauces, or in the refrigerated section of the supermarket. It usually contains chopped olives, oil, sun-dried tomatoes, and herbs. (some reviewers used an olive tapenade instead).
12 ounces fettuccine
1 cup green olive bruschetta spread from jar (about 8 ounces) (or olive tapenade)
6 tablespoons olive oil, divided
4 teaspoons grated lemon peel, divided
4 teaspoons fresh lemon juice
1 5-ounce package baby arugula
2 12-ounce tuna steaks, each about 1 inch thick
4 teaspoons chopped fresh marjoram
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.
Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.
Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.
Makes 4 servings.
Bon Appétit
Every-Night Cooking
July 2005
http://www.epicurious.com/recipes/recipe_views/views/232378
joyce-in-upstate-ny
Well-known member
Tuna salad sandwiches
I cook up the tuna and the leftover gets mixed w/ some chopped celery, grated carrot, pepper, mayo and whatever else you'd like. My boys love having the leftovers on a sandwich the next day for lunch!
I cook up the tuna and the leftover gets mixed w/ some chopped celery, grated carrot, pepper, mayo and whatever else you'd like. My boys love having the leftovers on a sandwich the next day for lunch!
If by chance it's sushi-grade I posted a nice recipe at the link.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37979
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37979
Rec: Tuna Steak Diane
Tuna Steak Diane
1 lb tuna steak (used ahi)
1/4 cup flour
2 tsp safflower oil
2 tsp butter
2 tbsp minced shallots
1 tbsp minced fresh parsley
1 tsp Dijon
1 tsp worchestershire
1/4 cup clam juice or chicken broth (used chicken broth)
4 mushroom caps (shiitake mushrooms were nice)
Cut fish into 4 equal pieces and dust all surfaces with flour. Heat oil in a skillet over med-high heat. Add fish and saute for 3 minutes on each side. Remove and reserve steaks. Pour off oil. Melt butter in the skillet and add shallots and saute for 1 minute. Stir in parsley, mustard, Worcestershire and clam juice and cook 2 minutes. Return fish to skillet and cook 2 minutes on each side, coating with sauce. Remove fish to serving plates. Add mushroom caps to the skillet and quickly cook for a minute in remaining sauce. Pour sauce over steaks, topping each one with a mushroom cap. Susan recommends doubling the sauce.
Source: Susan/Kentfield @ Gails.
Pat’s notes: This was verrry good. I doubled the sauce and was glad I did.
Tuna Steak Diane
1 lb tuna steak (used ahi)
1/4 cup flour
2 tsp safflower oil
2 tsp butter
2 tbsp minced shallots
1 tbsp minced fresh parsley
1 tsp Dijon
1 tsp worchestershire
1/4 cup clam juice or chicken broth (used chicken broth)
4 mushroom caps (shiitake mushrooms were nice)
Cut fish into 4 equal pieces and dust all surfaces with flour. Heat oil in a skillet over med-high heat. Add fish and saute for 3 minutes on each side. Remove and reserve steaks. Pour off oil. Melt butter in the skillet and add shallots and saute for 1 minute. Stir in parsley, mustard, Worcestershire and clam juice and cook 2 minutes. Return fish to skillet and cook 2 minutes on each side, coating with sauce. Remove fish to serving plates. Add mushroom caps to the skillet and quickly cook for a minute in remaining sauce. Pour sauce over steaks, topping each one with a mushroom cap. Susan recommends doubling the sauce.
Source: Susan/Kentfield @ Gails.
Pat’s notes: This was verrry good. I doubled the sauce and was glad I did.
janet-in-nc
Well-known member
How about Tuna Burgers.......
I have a recipe from the NYTimes that I can post if anyone is interested. I haven't tried it but printed it for future "try list". They have wonderful tuna burgers at Legal Seafoods in Boston that inspired me to print it.
I have a recipe from the NYTimes that I can post if anyone is interested. I haven't tried it but printed it for future "try list". They have wonderful tuna burgers at Legal Seafoods in Boston that inspired me to print it.