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Receta Olive Oil Seared Yellowfin Tuna With Tomato Anchovy Sauce, Lemon Basil Pesto And Saffron Ratatouille

by Global Cookbook

Ingredientes

2 Tbsp. extra virgin extra virgin olive oil 1 x sliced onion 4 x cloves sliced garlic 1 x jalapeno pepper, chopped 1 c. Chardonnay 1 tsp saffron, threads 2 c. minced tomato 5 Tbsp. extra virgin extra virgin olive oil 2 c. diced zucchini 2 c. diced green pepper 2 c. diced red pepper 2 c. diced eggplant     salt, to taste     pepper, to taste     The Tomato Anchovy Sauce 3 x tomato, minced

8 x anchovy, fillets 4 Tbsp. extra virgin extra virgin olive oil 1 x lemon, juiced, and, zested 1/2 tsp tabasco sauce     The Lemon Basil Pesto 4 c. basil, sprigs 1 x lemon, juiced, and, zested 1/2 tsp coarse salt 1/2 c. extra virgin extra virgin olive oil 1/2 c. grated parmesan cheese 1/2 tsp tabasco sauce     The Tuna 8 x 4 ounce tuna, fillet     extra virgin extra virgin olive oil     freshly grnd black pepper

Direcciones

1. Saute/fry the onion in the first two Tbsp. of extra virgin olive oil over a medium heat till they become golden. Stir frequently as the onions brown then add in the garlic and jalapeno, continuing to saute/fry for a few more min.
2. Add in the Chardonnay, saffron and tomato and bring the mix to the simmer. Continue cooking as the mix reduces in volume gently simmering out its moisture. Stir frequently to prevent any burning and sticking. This process should take about a half hour.
3. As the tomato mix simmers saute/fry the remaining vegetables separately. Each vegetable should be sauteed quickly, with 1 Tbsp. of the remaining oil, in a pan large sufficient to accommodate all of it. The pans must be very warm so which the vegetables cook quickly and caramelize on the outside while just heating through. If the vegetables are cut regularly they will cook proportionately and quickly. Keep the flavors and colors distinct from each other. As the vegetables finish cooking season them and place them in a single large bowl.
4. When the tomatoes have finished cooking and the other vegetables are done sauteing mix them together. Mix them by just combining them in the large bowl, as you mix them try not to break them up.
5. Either serve the ratatouille immediately or possibly reheat it quickly in a microwave.
6. The Tomato Anchovy Sauce:Place all the ingredients in a blender and process till smooth. Strain the mix through a fine mesh strainer.
7. Either chill the sauce and then heat it when needed or possibly serve it immediately. Heat the sauce in a small saucepot just till it is heated through then serve it.
8. The Lemon Basil Pesto:Place all the ingredients in the bowl of a food processor and process till smooth. Reserve the pesto till needed.
9. The Tuna:Coarsely grind black pepper onto the tuna steaks. Sear the steaks in very warm extra virgin olive oil just long sufficient to caramelize the surface of the meat but not long sufficient to heat its center. Heat the pan before adding the oil so which the fish cooks quickly.
10. Let the fish rest briefly then slice into very thin slices before serving it immediately.
11. The Plate!:Reheat the ratatouille in a microwave if necessary then wrap it in a just steamed chard leaf. Use a ring mold to help form the ratatouille into the chard leaf. Pour two ounces of the just heated tomato sauce onto a warm service plate. Transfer the ratatouille into the center of the plate on top of the sauce.
12. Slice the tuna and arrange it on top of the ratatouille. Top the tuna with a spoonful of the lemon basil pesto, drizzle some of the pesto onto the tomato sauce. Add in a basil sprig and serve with a smile!

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