Name: Sunday Tuna
Ingredients: 3 tb Olive oil; 1/4 c Chopped onions; 1 tb Minced garlic; 3 Italian plum tomatoes; finely chopped; 1/3 c Pitted and halved black olives; (such as Kalamata olives); 2 ts Finely-minced anchovy fillets; (or 2 tsps anchovy paste); 1 tb Chopped basil; plus; 2 tb Basil chiffonade; 1 tb Chopped parsley; 1 ts Chopped oregano; 1 ts Salt; Freshly-ground black pepper; 1 Stick Chilled unsalted butter; cut in 8 pieces; 2 Top-quality tuna steaks; 8 oz ea, (1 to 1 1/4. thick); 1 tb Bayou Blast; see * Note

CATEGORY	CUISINE	TAG	YIELD
	Italian	Essnce12	2	servings

INGREDIENTS

3	tb	Olive oil
1/4	c	Chopped onions
1	tb	Minced garlic
3		Italian plum tomatoes; finely chopped
1/3	c	Pitted and halved black olives
		(such as Kalamata olives)
2	ts	Finely-minced anchovy fillets
		(or 2 tsps anchovy paste)
1	tb	Chopped basil; plus
2	tb	Basil chiffonade
1	tb	Chopped parsley
1	ts	Chopped oregano
1	ts	Salt
		Freshly-ground black pepper
1		Stick Chilled unsalted butter; cut in 8 pieces
2		Top-quality tuna steaks; 8 oz ea, (1 to 1 1/4. thick)
1	tb	Bayou Blast; see * Note

INSTRUCTIONS

* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-20-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”