Sunday tuna

Yield: 2 servings

Measure Ingredient
3.00 tablespoon olive oil
¼ cup chopped onions
1.00 tablespoon minced garlic
3.00 italian plum tomatoes; finely chopped
⅓ cup pitted and halved black olives
1 (such as kalamata olives)
2.00 teaspoon finely-minced anchovy fillets
1 (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 freshly-ground black pepper
1.00 stick chilled unsalted butter; cut in 8 pieces
2.00 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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