Best Tuna Crusted With Aleppo Peppers With Tangerine Green Onion Relish Melted Leeks And Red Wine Pomegranate Reduction Recipes

Tuna & Roasted Pepper Casserole image

Provided by bakedapple42

Categories Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb medium egg noodles, cooked and drained
2 tablespoons butter, melted
1 small onion, diced
1/8 cup green onion, chopped (green part only)
1/2 cup roasted red pepper, chopped (jar)
1 teaspoon garlic powder
1/4 teaspoon paprika (use a good Hungarian paprika if you want more kick)
1/8 teaspoon black pepper
1 (10 3/4 ounce) can cream of chicken soup
4 tablespoons parmesan cheese, grated (divided)
3/4 cup milk
1 cup cheddar cheese, grated (you can substitute American or Provolone)
2 (6 ounce) cans tuna, drained well

Steps:

Cook Egg Noodles in Boiling salted water until al dente, drain.
Toss egg noodles in a bowl with melted butter. Toss in drained, flaked tuna. Set aside.
Preheat oven to 375. Butter large casserole dish.
Spray large sauce pan lightly with butter cooking spray. Saute onions over medium heat until translucent.
Add green onion, roasted red peppers, garlic, paprika, and black pepper. Saute 2 minutes longer to blend flavors.
Add cream of chicken soup, milk, 2 Tbl. parmesan cheese, and grated cheddar. Stir over low heat until cheese is mostly melted.
Place noodles & tuna in buttered casserole dish. Pour cheese mixture over top and toss to coat noodles. Sprinkle remaining 2 Tbl.parmessan over top.
Bake uncovered for 15 minutes.

Nutrition Facts : Calories 288.4, Fat 14.6, SaturatedFat 7.2, Cholesterol 63.5, Sodium 547, Carbohydrate 20, Fiber 1, Sugar 1, Protein 18.9

Pepper Seared Tuna Steaks image

Provided by skat5762

Categories Tuna

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 tuna steaks
2 tablespoons coarsely cracked black pepper
2 tablespoons sesame seeds
4 teaspoons sesame oil
4 garlic cloves, minced
4 tablespoons soy sauce
1/2 cup dry sherry
1 dash red wine, as needed
2 tablespoons chopped green onions

Steps:

Combine black pepper and sesame seeds in bowl.
Press tuna steaks into mixture, until coated.
Heat sesame oil over medium-high heat.
Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
Transfer steaks to tented aluminum foil to keep warm.
Add a touch more oil to pan, then add soy sauce and sherry.
Add garlic and most of green onion (reserving some of the tops).
If too much has boiled off, add a bit of red wine if necessary.
Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.