TUNA SALAD
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
TUNA A LA MARSEILLAISE
Provided by Nancy Harmon Jenkins
Categories dinner, weekday, main course
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- To prepare the sauce, heat the 1 tablespoon olive oil in a large, heavy-bottomed skillet, and add the onion. Saute a few minutes, and add the garlic and capers. Saute, stirring for 5 minutes, and add the tomatoes and pepper. Cook over medium-low heat, stirring occasionally, for 20 to 30 minutes. Set aside.
- To prepare the tuna, brush the steaks with olive or safflower oil. Either grill them over aromatic coals, or saute them in a nonstick skillet in 1 tablespoon olive oil. Over medium-high heat, cook 4 minutes per each 1/2 inch of thickness, turning halfway through the cooking. Watch closely because the steaks will become cotton-dry if you overcook them. The steaks should remain pink in the middle.
- Remove from heat, and serve immediately, topped with tomato-caper sauce. Leftover sauce will keep for a few days in the refrigerator.
POT ROAST A LA MARSEILLAISE
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 4h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees.
- Place pancetta in a 5- to 6-quart ovenproof casserole dish, and saute over medium heat until it is browned. Remove pancetta, leaving fat in pan. Set pancetta aside.
- Season flour with salt and pepper, dust beef roast with flour and brown it in casserole over medium-high heat. Remove it from casserole, and set aside. Drain all but a film of fat from pan.
- Add onion, carrots, celery and garlic, and cook, stirring, over medium heat until they have softened. Add red wine, and cook over medium-high heat until reduced to about one cup. Stir in the tomato paste. Return beef to pan, and add thyme, bay leaf and stock. Bring to a simmer, cover and place in oven for 3 hours, or until meat is very tender.
- Remove meat from casserole. Skim any excess fat from the liquid, place casserole over medium-high heat and reduce liquid until it has thickened somewhat.
- Slice pot roast in 1/2-inch-thick slices, and return them to casserole in the sauce. Scatter olives, reserved pancetta and parsley over meat, and serve. The recipe can be prepared a day in advance through Step 4 and refrigerated overnight.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 22 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 16 grams, Sodium 1236 milligrams, Sugar 5 grams, TransFat 0 grams
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