| 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
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