mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Drain tuna very well and add to
egrees F.
Place the tuna in a covered baking dish
small bowl.
Place tuna fillet in a ziploc bag and
make 16 cuts in the tuna, then press 16 slices of
Cook potatoes in boiling salted water for 20 mins. Drain and allow to cool.
For the pesto, combine arugula, olive oil, garlic, Parmesan and pine nuts in a food processor. Pulse and season. Set aside.
Thread potatoes, peppers, spring onions and tuna onto 8 wooden skewers. Sprinkle tuna with sesame seeds and cumin. Heat canola oil in a frying pan and saute kebabs for 5 mins, turning. Arrange on plates with remaining potatoes. Drizzle with pesto and garnish with reserved arugula.
o low add the vegetables tuna and noodles to sauce. cook
ll ingredients together.
Season Tuna with Bistec Seasoning and pepper
5 minutes.
Add the tuna pieces and simmer until they
venly over both sides of tuna.
Heat grill pan over
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!
Preparation:
10 minutes.
Cooking:
20 minutes.
Heat the vegetable oil in a heavy skillet and cook the tuna pieces for 2 minutes per side, turning once.
Transfer the tuna to a platter and keep warm.
Add the peppers to the oil and cook until softened, stirring frequently, about 5 minutes.
Return the tuna pieces to the pan and season with cayenne pepper and salt to taste.
Cover the pan and cook for 5 minutes longer.
Serves six.
Combine all ingredients for the dressing in a mixing large bowl.
Cut the tuna fillet into 1/2 inch cubes and toss into the dressing. Refrigerate covered.
Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.
he sweated shallots, all the tuna, half of the mustard oil
Preheat the oven broiler.
In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
nch casserole dish.
Place tuna in the prepared skillet and
Cook macaroni according to package directions.
Drain oil from tuna in a separate bowl.
Mix oil from the tuna with the cooked macaroni.
Add minced onion and the rest of the ingredients, except the cheddar cheese and tuna. Mix well.
Add cheddar cheese and tuna.
Mix lightly.
Pour into a glass casserole dish and microwave for 5 minutes or until heated through and cheese melts.
he bowl.
Add the tuna, well drained, to the mixture
n a bowl with the tuna, raisins, horseradish, mustard, and yogurt
In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
Chill for a couple hours, covered.