Tuna

Tuna Tartare

Tuna Tartare.jpg

Makes 4 first course servings.                               

Very fresh, top quality tuna makes this very easy to prepare dish so inviting. I serve it on a bed of grated radishes with crispy crackers.  

INGREDIENTS:

  • 1 pound sashimi quality tuna
  • 3 tablespoons extra-virgin olive oil
  • 1½ teaspoon Kosher salt
  • 2 tablespoons Dijon mustard
  • 4 scallions, including the green part, thinly sliced    
  • 12 Kalamata olives, pitted, cut in half
  • Freshly ground black pepper                     

GARNISH:

  • 6 large radishes, coarsely grated

PREPARATION:

  1. Cut the fish into ½ inch cubes and place into a bowl.
  2. Combine with the remaining ingredients and season to taste.

TO SERVE:

Pat the grated radishes with paper towels; they tend to be wet. Arrange the radishes on a       plate with the tuna in the center.

 
 

Penne with Basil, Parsley and Tuna

Pennie with Basil.jpg

Makes 6 servings as a first course.

4 servings as a main course.

This pasta is easy, flavorful and nutritious. The sauce requires no cooking, and only the pasta is boiled.

INGREDIENTS:

  • 4 anchovy fillets
  • 3 cloves garlic, quartered
  • 1 cup tightly packed basil leaves
  • 1 cup tightly packed flat leaf parsley
  • ¼ cup extra-virgin olive oil
  • 4 tablespoons lemon juice, approx.
  • 10 ounces Albacore wild white tuna drained and separated into large pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound imported penne

PREPARATION:

  1. Soak the anchovies in cold water for 5 minutes – drain and pat dry with paper towels.
  2. Place anchovies, garlic, basil and parsley in a food processor fitted with the steel blade. With the motor on, pour the olive oil and lemon juice through the feed tube. Pulse until smooth, transfer to a large bowl and combine with the tuna.
  3. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered, for about 7 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
  4. Season to taste with salt, pepper and lemon juice.