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   ::: Grilled tuna, anchovy vinaigrette
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Source : Taverne sur le Square

  • 170 g (6 oz) fine green beans
  • 2 ml (1/2 tsp) coriander seeds whole
  • 2 ml (1/2 teaspoon) of whole black peppercorns
  • 2 ml (1/2 tsp) fennel
  • 2 ml (1/2 tsp) sea salt
  • 2 pieces of yellowfin tuna 225g (8 oz) ea
  • 15 ml (1 tbsp) olive oil
  • Trim
  • 2 plum tomatoes, ripe
  • 500 ml (2 cups) olive oil
Dressing with anchovies and lemon
  • 30 ml (2 tbsp) red wine vinegar
  • 30 ml (2 tbsp) lemon juice
  • 15 ml (1 tbsp) capers
  • 1 shallot, minced
  • 1 or 2 anchovy fillets
  • 125 ml (1/2 cup) olive oil
  • 1 ml (1/4 tsp) salt

  1. To make the filling, cut the tomatoes in half lengthwise, remove pulp and seeds. Set in a small saucepan and add enough olive oil to completely submerge. Poach over low heat for 30 minutes. Remove from oil and cool. Meanwhile, boil salted water in a pot size mpyenne. Add green beans and boil for several minutes, until cooked but still firm. Drain and cool.
  2. To prepare tuna, combine the coriander seeds, peppercorns and fennel in a spice grinder and grind coarsely. Put the mixture in small bowl and add the sea salt Roll the tuna in the spice mixture and grind coarsely. put the mixture in small bowl and add the sea salt Roll the tuna in the spice mixture until well coated. Heat oil over high heat in a heavy skillet until it just begins to smoke. Enter the tuna for 30 seconds on all sides. Remove from skillet and set aside.
  3. Mix green beans with 15-30 nl (1 to 2 tablespoons) of dressing and arrange on 4 plates. Cut the tuna into slices of 5 mm (1/8 inch) thick on the green beans. garnish with poached tomato halves and sprinkle with salt
Dressing with anchovies and lemon
  1. Puree the red wine vinegar, lemon juice, capers, shallots and anchovies in the blender. Slowly add olive oil while mixing to a émulition. Salt to taste

Note: olive oil that remains after poaching tomatoes can be stored and used in pastas and sauces, like the dressing that can serve 10 to 14 people.

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