schutd
ASFN Addict
This forum needs defibrullation.
So, I'm going to start a new recipe thread, and hope that as people do some experimenting in their kitchens, they'll post recipes, as well as results in this thread. Ill get things going with last nights dinner.
Recipe: Seared Yellowfin Tuna with Cherry tomato Panzanella
1 lb 1-1.5in thick yellowfin fillet
S and P
EVO
Panzanella:
4c homemade croutons (method follows)
12-15 cherry tomatoes, quartered
two cloves garlic, sliced lengthwise
2T EVO for sauteeing garlic
1/4c red onion, finely minced
1/2c packed whole parsely leaves
S and P
pinch ground chili flakes (optional, but recommended!)
Method:
Cube several slices of nice french crusty bread to have 4 c, unpacked croutons, leaving the crusts on. In a lg saute pan, heat 2T EVO over medium heat. Tosss in the bread when oil is shimmering, and season lightly with S and P. Toss bread to coat with oil, then lower heat to low and toss regularly over low heat until golden on all sides, and crispy but retaining some chewiness in the center. When finished remove to a single layer on a plate and allow to cool to room temp.
Meanwhile, slice garlic cloves and in a small saute pan over medium heat. Add 3T EVO. When heated, fry garlic cloves lightly until just starting to brown and crisp. Rmove and allow both the garlic and the oil to cool.
Toss together the tomato quarters, the parsley, red onion, and garlic slivers. Add S and P to taste and the pinch of chili flake if desired. Drizzle in a bit of the EVO that was used to fry the garlic. Just enough to coat the salad. Toss well and allow flavors to marry while searing the tuna.
For the tuna:
Season all over with S and P and smear the top and bottom with a bit of EVO. Heat a grill pan/gas grill to high. When VERY hot, place tuna fillet on grates, and allow to sear for 1 minute. Turn the fillet 45 degrees and sear for one minute more. This will give you sweet criss cross marks. Flip the fliiet and repeat. You want nice grill markings, and the tuna to be just barely cooked, darn near raw in the center. Remove from grill/pan.
Slice the tuna into thin strips against the grain of the flesh.
At the last minute, toss the croutons with the tomato mixture and lay out the panzanella in a large serving bowl. Top with sliced tuna in a fanned out pattern. Drizzle top of tuna with a bit more EVO, and finish with a bit of fleur de sel, Maldon, or other finishing salt or a coarse grain sea salt.
Serve and Enjoy.
So, I'm going to start a new recipe thread, and hope that as people do some experimenting in their kitchens, they'll post recipes, as well as results in this thread. Ill get things going with last nights dinner.
Recipe: Seared Yellowfin Tuna with Cherry tomato Panzanella
1 lb 1-1.5in thick yellowfin fillet
S and P
EVO
Panzanella:
4c homemade croutons (method follows)
12-15 cherry tomatoes, quartered
two cloves garlic, sliced lengthwise
2T EVO for sauteeing garlic
1/4c red onion, finely minced
1/2c packed whole parsely leaves
S and P
pinch ground chili flakes (optional, but recommended!)
Method:
Cube several slices of nice french crusty bread to have 4 c, unpacked croutons, leaving the crusts on. In a lg saute pan, heat 2T EVO over medium heat. Tosss in the bread when oil is shimmering, and season lightly with S and P. Toss bread to coat with oil, then lower heat to low and toss regularly over low heat until golden on all sides, and crispy but retaining some chewiness in the center. When finished remove to a single layer on a plate and allow to cool to room temp.
Meanwhile, slice garlic cloves and in a small saute pan over medium heat. Add 3T EVO. When heated, fry garlic cloves lightly until just starting to brown and crisp. Rmove and allow both the garlic and the oil to cool.
Toss together the tomato quarters, the parsley, red onion, and garlic slivers. Add S and P to taste and the pinch of chili flake if desired. Drizzle in a bit of the EVO that was used to fry the garlic. Just enough to coat the salad. Toss well and allow flavors to marry while searing the tuna.
For the tuna:
Season all over with S and P and smear the top and bottom with a bit of EVO. Heat a grill pan/gas grill to high. When VERY hot, place tuna fillet on grates, and allow to sear for 1 minute. Turn the fillet 45 degrees and sear for one minute more. This will give you sweet criss cross marks. Flip the fliiet and repeat. You want nice grill markings, and the tuna to be just barely cooked, darn near raw in the center. Remove from grill/pan.
Slice the tuna into thin strips against the grain of the flesh.
At the last minute, toss the croutons with the tomato mixture and lay out the panzanella in a large serving bowl. Top with sliced tuna in a fanned out pattern. Drizzle top of tuna with a bit more EVO, and finish with a bit of fleur de sel, Maldon, or other finishing salt or a coarse grain sea salt.
Serve and Enjoy.
(you KNOW I won't add chili flakes 
)
