Best Bolos Seared Tuna With Creamy White Beans And Rioja Wine Vinaigrette Recipes

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SEARED TUNA STEAKS ON WHITE BEANS WITH GRAPE TOMATOES AND GARLIC CHIPS



Seared Tuna Steaks on White Beans with Grape Tomatoes and Garlic Chips image

Categories     Bean     Garlic     Tomato     Side     Dinner     Steak     Tuna     Grape

Yield 4 servings

Number Of Ingredients 13

4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
5 large garlic cloves, very thinly sliced-just do your best
1 large onion, sliced
3 celery ribs, finely chopped
1 large pinch red pepper flakes
Salt and black pepper
4 6-ounce tuna steaks, about 1 1/2 inches thick
3/4 cup white wine, a few good glugs
1 1/4 cups chicken stock
2 14-ounce cans cannellini beans, rinsed and drained
1 pint grape tomatoes
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped
Juice of 1/2 lemon

Steps:

  • Place a medium-size skillet on the stovetop with the 4 tablespoons of EVOO, 4 times around the pan. Add the sliced garlic and spread it out in one layer in the oil. Turn the heat on to medium low to slowly brown the garlic, about 2 to 3 minutes. With a slotted spoon, remove the garlic chips to a paper-towel-lined plate, leaving the oil in the skillet. Turn the heat up to medium high; add the onions, celery, red pepper flakes, salt, and pepper. Cook for 5 minutes, until the onions take on a little color and become nice and tender.
  • While the onions are browning, place a large nonstick skillet over high heat. Pat the tuna steaks dry and drizzle with a little EVOO, coating the steaks evenly. Season the steaks with salt and pepper. When the pan is very hot, add the tuna steaks. Sear and brown the steaks on one side for 2 minutes, then turn and immediately reduce the heat to medium. Loosely cover the pan with an aluminum foil tent and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.
  • While the tuna is cooking, add the white wine and chicken stock to the onions and celery. Bring up to a bubble and continue to cook for about 3 minutes. Add the white beans and grape tomatoes and continue to cook until the beans and tomatoes are warmed through, about 2 minutes. Finish the beans with the parsley, garlic chips, and lemon juice and stir to distribute.
  • To serve, pile a serving of beans on each dinner plate and top with a tuna steak.

TOASTED FENNEL CRUSTED TUNA WITH RIOJA RED WINE SAUCE, CARAMELIZED BABY ONIONS AND BRAISED FENNEL



Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 24

1 cup port
2 cups Rioja red wine
1/4 cup sugar
1 tablespoon honey
3/4 cup olive oil
Lemon juice
Salt and freshly ground pepper, to taste
1/2 cup water
4 tablespoons unsalted butter
3 tablespoons granulated sugar
10 red pearl onions, scored, blanched and peeled
10 white pearl onions, scored, blanched and peeled
Salt and freshly ground pepper, to taste
Lemon juice
1/4 cup whole fennel seeds
Salt and freshly ground pepper
4 tuna fillets, 5 to 6 ounces each
2 tablespoons olive oil
Chopped fresh parsley
1 head fennel, quartered
Olive oil, to cook
1/2 cup white wine
1 cup vegetable stock
Salt and freshly ground pepper, to taste

Steps:

  • For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat until reduced to 1/4 cup, let cool. Place reduced liquid in a blender and with the motor running, add oil until emulsified. Season with lemon juice and salt and pepper to taste.
  • For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook until the butter and sugar is melted. Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized. Season with salt and pepper and lemon juice.
  • For the Tuna: Heat a small saute pan over high heat. Add the fennel seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind until coarsely chopped. Season the tuna with salt and pepper to taste on both sides. Dredge 1 side of each fillet in the fennel seeds. Heat the oil in a large saute pan over high heat. Saute the tuna, fennel-side down until golden brown 1 to 2 minutes. Turn the fish over and continue cooking for 1 minute for rare doneness. Drizzle the fish with Rioja sauce and parsley. Serve with caramelized onions and braised fennel.
  • For the Braised Fennel: Brown fennel in olive oil in medium pan. Deglaze pan with wine and stock. Season with salt and pepper. Cover and braise until tender.

SEARED TUNA TOSTADA WITH BLACK BEAN MANGO SALSA



Seared Tuna Tostada with Black Bean Mango Salsa image

Provided by Bobby Flay

Time 55m

Yield 20 servings

Number Of Ingredients 19

1 cup cooked or canned black beans, drained
1 medium mango, peeled and coarsely chopped (about 1 cup)
1/2 cup finely chopped red onion
1 jalapeno, stemmed, seeded and finely diced
1/2 cup coarsely chopped cilantro
1/2 cup fresh lime juice
1/4 cup olive oil
Salt and freshly ground white pepper
2 yellow bell peppers, roasted, peeled and coarsely chopped
1/4 cup red wine vinegar
1 tablespoon chopped red onion
2 cloves roasted garlic
1 tablespoon honey
1 teaspoon chipotle puree
3/4 cup olive oil
Salt and pepper
2 tablespoons olive oil
Salt and freshly ground pepper
Three 1/4-inch thick tuna steaks (6 ounces each)

Steps:

  • Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
  • Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
  • Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2" squares just before serving.
  • Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves
  • In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.

SEARED TUNA WITH HUMMUS ON CROSTINI



Seared Tuna with Hummus on Crostini image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield approximately 12 to 18 appetizers

Number Of Ingredients 13

1 (16-ounce) can chick peas, drained
3 cloves garlic, quartered
2 tablespoons chopped flat-leaf parsley
3 tablespoons sesame seeds
1/2 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons canola oil
1 pound fresh tuna steaks
Salt and freshly ground black pepper
1/2 teaspoon paprika
1 baguette loaf French bread or sesame seed loaf, cut into 1/2-inch slices
12 to 18 small sprigs parsley

Steps:

  • In a food processor, combine chick peas, garlic, parsley, sesame seeds and red pepper flakes, and pulse until coarsely chopped and combined. Remove to a bowl, stir in extra-virgin olive oil, and add lemon juice.
  • Heat canola oil in a saute pan and season tuna with salt, pepper, and paprika. Sear both sides and remove to a utility platter to let rest.
  • While tuna is resting, arrange bread slices on baking sheet and toast in oven.
  • Slice tuna and assemble appetizers by spooning hummus on each toast round and then topping with a piece of tuna. Top tuna with another small amount of hummus, about 1/8 teaspoon, and a small sprig of parsley.

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