Best Seared Tuna With Tian Of Provencal Vegetables Recipes

Vegetable Tian image

Provided by Ina Garten

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.

Seared Tuna image

Provided by Food Network

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 6

1/4 cup heavy cream
1 teaspoon powdered wasabi, or more if desired
3 tablespoons freshly ground black pepper
2 (8 ounce) sushi quality Ahi tuna steaks
2 tablespoons olive oil
Fresh ginger, grated, for garnish

Steps:

Mix the cream and powdered wasabi in a small saucepan. Place over medium heat and bring to a boil. Then set aside.
On a plate spread the black pepper. Press 1 side of the tuna steak onto the black pepper. Repeat with the other steak. Place a cast iron skillet over high heat. Add oil, and when smoking, place the tuna into the pan, pepper side down. Cook for approximately 1 to 2 minutes on each side. As the tuna cooks, the red meat will become whiter. Once you have cooked both sides, the tuna will be almost raw in the middle, thus seared.
Slice the tuna, and arrange on a plate. Drizzle the wasabi sauce around and on top of the tuna. Lightly sprinkle with finely grated ginger. Serve immediately.

Tuna and Vegetable Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
One 15-ounce can chick peas, drained
1 medium onion, chopped
A handful flat-leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
Two 6-ounce cans Italian tuna, drained
2 lemons
1/3 cup olive oil
Salt and freshly ground black pepper

Steps:

In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

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.