| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
December 19 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
|
|
Two; (1-inch-thick) tuna |
|
|
; steaks |
| 5 |
|
Kalamata or other brine-cured black; pitted |
|
|
; olives |
| 2 |
ts |
Drained bottled capers |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Dijon-style mustard |
| 2 |
ts |
Balsamic vinegar; or to taste |
| 1 |
|
Plum tomato; seeded and chopped |
| 1 |
tb |
Water |
| 2 |
tb |
Finely chopped drained bottled roasted |
|
|
; red peppers plus additional for |
|
|
; garnish if desired |
| 1 |
tb |
Finely chopped white and green parts of |
|
|
; scallion plus additional for garnish |
|
|
; if desired |
|
|
Lemon wedges as an accompaniment |
INSTRUCTIONS
In a heavy skillet, preferably non-stick, heat 1 tablespoon of the oil over
moderately high heat until it is hot but not smoking and in it sautee the
tuna steaks, patted dry and seasoned with salt and pepper, for 4 to 5
minutes on each side, or until they are just cooked through. While the tuna
is cooking, in a blender or small food processor blend together the olives,
the capers, the garlic, the mustard, the vinegar, the tomato, the water,
and salt and pepper to taste and with the motor running add the remaining 3
tablespoons oil, blending the dressing until it is emulsified. Transfer the
tuna to plates and wipe the skillet clean. Pour the dressing into the
skillet, heat it over moderate heat until it is hot, and stir in 2
tablespoons of the roasted peppers and 1 tablespoon of the scallion. Spoon
the dressing over the tuna, garnish the tuna with the additional roasted
peppers and scallion, and serve it with the lemon wedges.
Serves 2.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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