Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 3.00 tablespoon | olive oil |
| ¼ cup | chopped onions |
| 1.00 tablespoon | minced garlic |
| 3.00 \N | italian plum tomatoes; finely chopped |
| ⅓ cup | pitted and halved black olives |
| 1 \N | (such as kalamata olives) |
| 2.00 teaspoon | finely-minced anchovy fillets |
| 1 \N | (or 2 tsps anchovy paste) |
| 1.00 tablespoon | chopped basil; plus |
| 2.00 tablespoon | basil chiffonade |
| 1.00 tablespoon | chopped parsley |
| 1.00 teaspoon | chopped oregano |
| 1.00 teaspoon | salt |
| 1 \N | freshly-ground black pepper |
| 1.00 \N | stick chilled unsalted butter; cut in 8 pieces |
| 2.00 \N | top-quality tuna steaks; 8 oz ea, (1 to 1 1/4 thi |
| 1.00 tablespoon | bayou blast; see * note |
* Note: See the “Bayou Blast - Emeril’s Creole Seasoning” recipe which is included in this collection.
In a saucepan heat 2 tablespoons of the oil over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, chopped basil, parsley and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove saucepan from heat and continue stirring until thoroughly incorporated. In a saute pan heat oil over high heat. Season tuna steaks with salt, pepper and Bayou Blast and sear until well-browned, about 2 minutes per side, turning once. Pour tomato sauce mixture over tuna steaks and bring to a gentle simmer. Continue cooking until tuna is medium-rare, about 5 minutes more. To serve, transfer tuna to 2 heated plates, spoon some sauce over and around steaks and garnish with basil chiffonade. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-055 broadcast 03-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-20-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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