Tuna Steaks With Anchovy Tomato Sauce Recipes

TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE

Steps:

• Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
• Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
• When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

TUNA AND TOMATO SAUCE

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

TUNA STEAKS, WITH ANCHOVY TOMATO SAUCE

Steps:

• Wipe the tuna steaks dry with paper towels. Squeeze the lemon juice over the steaks and sprinkle them with half the olive oil. Leave to marinate while you prepare the sauce.
• Heat the remaining oil in a large heavy frying pan. Saute the onion and garlic until soft. Mash the anchovies into a paste and add. Cook for two minutes.
• Add the chicken stock, tomatoes, tomato paste and red wine. Season with salt and pepper and simmer gently, uncovered, for 30 to 40 minutes. The sauce should be thick but if it gets too dry, add a little more wine or water.
• Place the tuna steaks in the pan with the sauce. Cover and cook for five minutes. Turn over, cover, and cook another five minutes, or until done. Do not overcook. Garnish with parsley and capers and serve.

TASTY TUNA STEAKS

Steps:

• In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.

SEARED TUNA SALAD WITH ANCHOVY TOMATO SAUCE

Steps:

• Place the potatoes in a medium-size saucepan and cover with cold water. Cook over medium heat until tender, about 12 minutes. Drain, let cool and cut into quarters. Set aside.
• Heat a large, heavy-bottomed nonstick skillet over medium heat. Add the olive oil. Add the tuna, sear on all sides, about 3 minutes. Set aside. Toss the potatoes, tomatoes and spinach together.
• Combine the tomato juice, anchovy fillets, roasted garlic, salt and pepper to taste in a blender. Blend until smooth. Divide the salad among 4 plates. Top each with some of the tuna. Drizzle the sauce over all and serve immediately.

TUNA STEAKS

Steps:

• Dredge tuna in flour, salt and pepper.
• Melt butter in a heavy skillet and cook the tuna until lightly browned on both sides.
• Add lemon juice and cook a minute or two longer.
• Garnish with lemon wedges.