Best Tuna Asparagus And New Potato Salad With Chive Vinaigrette And Fried Capers Recipes

Seared Tuna with the Best Potato Salad image

Provided by Jamie Oliver

Time 37m

Yield 4 servings

Number Of Ingredients 9

2 pounds (900 grams) new potatoes, boiled until tender
1 tablespoon capers
1 lemon, juiced
Olive oil
1/2 red onion, finely chopped
1 celery heart, sliced
Salt and freshly ground black pepper
4 (8 to10 ounce/225 to 285 gram) tuna steaks, about 1- inch (2 centimeters) thick
1 good handful basil leaves, picked and finely chopped

Steps:

For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.

Citrus Marinated Asparagus Salad with Tuna Tartare on Pappadoums image

Provided by Food Network

Time 35m

Number Of Ingredients 16

8 to 12 ounces corn oil for frying
1 package pappadoums (can buy at Indian specialty store), cut into wedges
Juice of 2 oranges
Juice of 2 lemons
1 tablespoon chopped garlic
3 tablespoons balsamic vinegar
4 tablespoons grapeseed oil
1/2 bunch chives, sliced thin
2 ounces mint, fine chiffonade
6 to 8 ounces fresh tuna, number 1 or sushi grade if possible
1-ounce truffle oil
1/8 cup chopped scallions
Salt and pepper
2 bunches asparagus
Cracked white or black pepper
Tobiko or flying fish roe for garnish, if desired

Steps:

In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.

New Potato and Asparagus Salad image

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 7

3 medium red new potatoes (about 17 ounces), halved lengthwise
1 pound asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tablespoons minced fresh chives
Salt and freshly ground pepper

Steps:

Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.