Best Seared Tuna With Tian Of Provencal Vegetables Recipes

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MARINATED SEARED TUNA, CRISPY VEGETABLES, TAPENADE VINAIGRETTE



Marinated Seared Tuna, Crispy Vegetables, Tapenade Vinaigrette image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 13

1 head fennel
2 pink radishes
1 stalk celery
2 scallions
2 asparagus spears
1 cup soy sauce
1 minced clove garlic
1 teaspoon crushed black pepper
8 ounce yellowfin tuna
3 tablespoons black olive puree
3 tablespoons basil puree
Juice of 2 lemons
3 tablespoons virgin olive oil

Steps:

  • Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.

VEGETABLE TIAN



Vegetable Tian image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  • Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

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