Best Charred Ahi Tuna With Sun Dried Tomato Tapenade And Farrotto Salad Recipes

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YELLOW FIN TUNA FARFALLE



Yellow Fin Tuna Farfalle image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 15

1-ounce olive oil
6 ounces center cut yellow fin tuna
1-ounce lemon pepper
1 tablespoon minced peeled garlic
1 tablespoon fresh, fresh basil
1-ounce Chablis wine
4 ounces heavy cream
1-ounce shredded Parmesan
1/2-ounce sun-dried tomatoes
1 artichoke heart
3 1/2 ounces cooked farfalle pasta
1-ounce feta
Blanched broccoli florets
1 diced plum tomato
Salt and pepper, to taste

Steps:

  • Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, best served rare or medium rare.
  • Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, artichokes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
  • Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.

A STUFFED PICNIC: TUNA AND ARTICHOKE STUFFED TOMATOES, RED PEPPER, FETA AND CHICK PEA STUFFED ZUCCHINI, NUT AND BROWN SUGAR STUFFED MACINTOSH APPLES



A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 26

6 medium McIntosh apples
2 wedges lemon
6 tablespoons butter, softened
1 cup dark brown sugar
1/4 teaspoon freshly grated or ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup walnut pieces
1/2 cup all-purpose flour
1/4 cup oatmeal
2 cans Italian tuna in olive oil, drained and flaked
1 can artichoke hearts in water, drained and chopped
2 ribs celery, chopped
1/2 medium red onion, chopped
1/2 cup pitted kalamata olives, a couple of handfuls, chopped
3 tablespoons chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
Salt and pepper
6 vine ripe tomatoes, red, yellow, or mixed
1 (15-ounce) can chick peas, drained
2 roasted red peppers, drained
8 ounces feta cheese, crumbled
1 clove garlic, cracked from skin
1/2 lemon, juiced
Salt and coarse black pepper
2 medium zucchini squash, washed

Steps:

  • Preheat oven to 425 degrees F.
  • Trim a thin slice off of the bottom of each apple. Cut the tops off apples and trim way skin of tops of apples, trim should be 1/2-inch wide. Hollow out the apples with a small paring knife, carving out a cavity for the filling. Rub the tops and cavities with wedges of lemon to retard browning.
  • Combine butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal in a bowl -- mixture should be crumbly -- and then pack into apples. Place apples in a shallow baking dish and add 1/4-inch of water to the dish. Bake apples 17 to 20 minutes, until filling bubbles and apples are tender but not soft. Remove from oven. Serve warm or room temperature.
  • For stuffed tomatoes, mix tuna and next 7 ingredients to combine. Season with salt and pepper, to taste. Cut a thin slice off the bottom of each tomato to stabilize it. Seed and hollow out the tomato with a spoon over garbage bowl or into sink with disposal system. Season tomatoes with salt and pepper, then fill with salad, mounding the tuna up. The tomatoes are ready to serve or chill.
  • For zucchini, combine chick peas and next 4 ingredients in a food processor and process until smooth. Season with salt and pepper. Cut each zucchini in half lengthwise. Hollow out seeds, making room for filling, using a soup spoon. Fill squash with chick pea and red pepper cheese using a rubber spatula. Cut the zucchini into 2 inch pieces.

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)



Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) image

Provided by Guy Fieri

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup farro
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
2 cloves garlic, minced
1 shallot, finely diced
1/2 cup dry white wine
6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
1/2 cup diced rehydrated sun-dried tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan
1/2 cup sour cream
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
  • In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
  • Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

RACHAEL'S TUNA PAN BAGNAT



Rachael's Tuna Pan Bagnat image

The longer pan bagnat sits, the tastier it gets. I make a whole baguette, even for just myself. In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off! Also, This recipe is picnic-perfect! One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat. The wrapping over the end of each sandwich will catch the juices as you eat it.

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 French baguette
1 six to eight-ounce tuna steak
1 bay leaf
5 whole peppercorns
Juice of 1 lemon (See Cook's Note)
3 tablespoons capers, drained
1/4 red onion, chopped
1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped
1/2 cup good quality black olives, from bulk bins in deli area of market
1/4 cup chopped flat leaf parsley, a couple of handfuls
Coarse black pepper, to your taste
2 to 3 tablespoons extra-virgin olive oil, to your taste

Steps:

  • Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
  • Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
  • For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
  • Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.

TUNA & SUNDRIED TOMATO PASTA BAKE



Tuna & sundried tomato pasta bake image

An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

500g dried rigatoni (or any other short pasta)
2 x 400g cans chopped tomatoes
4 thyme sprigs, leaves only
300ml double cream
280g jar sundried tomatoes, drained and quartered
198g can no-added-salt sweetcorn, drained
3 x 120g cans tuna in spring water, drained
100g cheddar, grated
50g parmesan, grated

Steps:

  • Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.
  • Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
  • Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.

Nutrition Facts : Calories 813 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium

TUNA AND SUN-DRIED TOMATO SANDWICHES



Tuna and Sun-Dried Tomato Sandwiches image

Categories     Sandwich     Fish     Tomato     No-Cook     Quick & Easy     Tuna     Summer     Gourmet

Yield Makes 2 sandwiches

Number Of Ingredients 11

2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons minced fresh basil leaves
1 to 2 teaspoons fresh lemon juice
a 6 1/2-ounce can tuna packed in oil or water, drained and flaked
1 tablespoon finely chopped pitted Kalamata or other brine-cured black olives, or to taste
2 tablespoons minced drained sundried tomatoes packed in oil
2 scallions, chopped fine
two 5-inch lengths of Italian or French bread, halved horizontally and toasted or grilled
arugula or lettuce leaves

Steps:

  • In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.

SUNDRIED TOMATO TAPENADE



Sundried Tomato Tapenade image

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Steps:

  • Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  • Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

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