Welcome to ASFN Fan Forums! We're glad to have you here. Please feel free to browse the forum. We'd like to invite you to join our community; doing so will enable you to view additional forums and post with our other members.
Registered Members don't see these ads. Register now it's free!
So, I'm going to start a new recipe thread, and hope that as people do some experimenting in their kitchens, they'll post recipes, as well as results in this thread. Ill get things going with last nights dinner.
Recipe: Seared Yellowfin Tuna with Cherry tomato Panzanella
1 lb 1-1.5in thick yellowfin fillet
S and P
EVO
Panzanella:
4c homemade croutons (method follows)
12-15 cherry tomatoes, quartered
two cloves garlic, sliced lengthwise
2T EVO for sauteeing garlic
1/4c red onion, finely minced
1/2c packed whole parsely leaves
S and P
pinch ground chili flakes (optional, but recommended!)
Method:
Cube several slices of nice french crusty bread to have 4 c, unpacked croutons, leaving the crusts on. In a lg saute pan, heat 2T EVO over medium heat. Tosss in the bread when oil is shimmering, and season lightly with S and P. Toss bread to coat with oil, then lower heat to low and toss regularly over low heat until golden on all sides, and crispy but retaining some chewiness in the center. When finished remove to a single layer on a plate and allow to cool to room temp.
Meanwhile, slice garlic cloves and in a small saute pan over medium heat. Add 3T EVO. When heated, fry garlic cloves lightly until just starting to brown and crisp. Rmove and allow both the garlic and the oil to cool.
Toss together the tomato quarters, the parsley, red onion, and garlic slivers. Add S and P to taste and the pinch of chili flake if desired. Drizzle in a bit of the EVO that was used to fry the garlic. Just enough to coat the salad. Toss well and allow flavors to marry while searing the tuna.
For the tuna:
Season all over with S and P and smear the top and bottom with a bit of EVO. Heat a grill pan/gas grill to high. When VERY hot, place tuna fillet on grates, and allow to sear for 1 minute. Turn the fillet 45 degrees and sear for one minute more. This will give you sweet criss cross marks. Flip the fliiet and repeat. You want nice grill markings, and the tuna to be just barely cooked, darn near raw in the center. Remove from grill/pan.
Slice the tuna into thin strips against the grain of the flesh.
At the last minute, toss the croutons with the tomato mixture and lay out the panzanella in a large serving bowl. Top with sliced tuna in a fanned out pattern. Drizzle top of tuna with a bit more EVO, and finish with a bit of fleur de sel, Maldon, or other finishing salt or a coarse grain sea salt.
Serve and Enjoy.
Registered Members don't see these ads. Register now it's free!
Review: It may seem a bit overwhelming, but I made this dinner in less than 3o minutes from start to finish. The Panzanella was awesome, and the tuna was awesome, but I feel like the fish was lost a bit amounst the bold flavors of chili and garlic and onion in the panzanella. Eaten seperately in the sma emeal, both were execellent. Eaten as a whole, eh, maybe a fattier fish like mackerel or sable would have been better. So, Id say it was a great meal, but Id tweak the recipe to make the salad a side ffor the tuna or Id use a bolder flavored fish if I was going to serve the dish as a single item. Hope someone tries this!
This recipe sounds fabulous...just one "editor" note:
Quote:
Originally Posted by schutd
This forum needs defibrullation.
2T EVO for sauteeing garlic
1/4c red onion, finely minced
1/2c packed whole parsely leaves
S and P
pinch ground chili flakes (optional, but recommended!) (you KNOW I won't add chili flakes )
Method:
Meanwhile, slice garlic cloves and in a small saute pan over medium heat. Add 3T EVO. When heated, fry garlic cloves lightly until just starting to brown and crisp. Rmove and allow both the garlic and the oil to cool.
I'm not being nit-picky--I am just wondering if it should be 2 or 3 tbsp...or does it really matter that much? The baker in me says "Must have exact directions!!" The cook in me says, "Eh, just splash some in there"...
Preheat the broiler. Place the garlicclove in a food processor or blender and process until finely chopped. Drain the olives and add them to the processor. Pulse several times to chop them. Then add the olive oil and cheese and process until the olive paste is fairly smooth.
Arrange the slices of sole on a broiler pan in a single layer. Spread a thin layer of the olive paste over each fish fillet. Refrigerate any extra olive paste to serve at another time. It keeps well in a covered jar in the refrigerator for up to a week.
Broil the fillets 3 to 4 inches from the heat without turning for about 4 minutes, until the fish flakes easily.
This recipe serves 4.
Comments: Pimiento-stuffed green olives pureed with a little garlic, Parmesan cheese, and olive oil make a wonderful sauce for broiled, baked, or poached fish. This same blend is also delicious with boiled new potatoes or spread on thin slices of toasted French bread.
Preheat the broiler. Place the garlicclove in a food processor or blender and process until finely chopped. Drain the olives and add them to the processor. Pulse several times to chop them. Then add the olive oil and cheese and process until the olive paste is fairly smooth.
Arrange the slices of sole on a broiler pan in a single layer. Spread a thin layer of the olive paste over each fish fillet. Refrigerate any extra olive paste to serve at another time. It keeps well in a covered jar in the refrigerator for up to a week.
Broil the fillets 3 to 4 inches from the heat without turning for about 4 minutes, until the fish flakes easily.
This recipe serves 4.
Comments: Pimiento-stuffed green olives pureed with a little garlic, Parmesan cheese, and olive oil make a wonderful sauce for broiled, baked, or poached fish. This same blend is also delicious with boiled new potatoes or spread on thin slices of toasted French bread.
It tried this. Most excellent and delicious.
Do you have quantities for the ingredients? How much Parmesan, olives (I'm assuming green ), etc...?
This recipe sounds fabulous...just one "editor" note:
I'm not being nit-picky--I am just wondering if it should be 2 or 3 tbsp...or does it really matter that much? The baker in me says "Must have exact directions!!" The cook in me says, "Eh, just splash some in there"...
Good catch. Use whatever you want, actually, the oil gets infused with the garlic flavor and whatever you dont use to drizzle over the panzanella you can save for another use. If you want to use it all however,Id guess I used closer to 2 than 3. I didnt really measure anything last night when I made it. I came up with all the amounts today in my little brain, so if something seems off as you make it, or not to your liking, adjust accordingly.
Tonight, I'm making a homemade version of Pad Thai.
(you KNOW I won't add chili flakes 
)
dreamcastrocks--My Hero!!
Linear Mode
