Tuna And Red Onion Spiedini Recipes

TUNA SPIEDINI

Steps:

• For the marinade: Mix together all the marinade ingredients in a medium bowl.
• For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable.
• Preheat the oven to 400 degrees F.
• Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer.
• Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm.

PENNE WITH TUNA AND RED ONION

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
• Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
• Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

TUNA WITH ROASTED CIPOLLINE ONIONS

Steps:

• Bring a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends.
• Preheat the oven to 450 degrees F.
• Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour.
• Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side.
• Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve.

TUNA, RED ONION, AND PARSLEY SALAD

Steps:

• Using a fork first four ingredients in medium bowl to blend.
• Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
• Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.

TUNA, RED ONION, AND PARSLEY SALAD

Steps:

• Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Spoon salad onto endive; place on platter. Garnish with parsley and serve.

TUNA & RED ONION SALAD

Steps:

• Mix canned tuna (drained) with cooked new potatoes, red onion, capers and a handful of rocket or watercress, and toss with a bought fat-free dressing.

TUNA SPIEDINI

Steps:

• For marinade:.
• Mix together all the marinade ingredients in a medium bowl.
• For the skewers:.
• Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes.
• Bring a medium pot of salted water to a boil over high heat.
• Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes.
• Transfer the green onions to a medium bowl of ice water.
• When the green onions are cool, pat dry with paper towels.
• Trim the stalks and the root end off the fennel.
• Halve the fennel lengthwise, then cut each half into 3 pieces.
• Cut each lemon into 6 pieces.
• Cut the red onion in half from stem to root end.
• Cut each half in half again lengthwise and cut each quarter into thirds.
• There should be 12 pieces of each vegetable.
• Preheat the oven to 400 degrees F.
• Remove the tuna and toss the vegetables in the marinade.
• Thread each skewer starting with a tomato.
• Then begin to thread the green onion starting with the tip of the white end.
• Add a piece of tuna.
• Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer.
• Next add the red onion, and ribbon the green onion around the red onion and the skewer again.
• Next add another piece of tuna, and ribbon the green onion around again.
• Next add a piece of fennel, and ribbon the green onion around for the final time.
• Top with a piece of lemon.
• Center the ingredients on the skewer.
• Place on a baking sheet.
• Sprinkle both sides with salt and freshly ground black pepper.
• Bake for 8 to 10 minutes.
• Serve warm on a bed of rice.