Best 6 Ahi Tuna Carpaccio With Basil Pesto Fettuccine And Heirloom Tomatoes Recipes

GRILLED TUNA WITH BASIL PESTO

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

SPAGHETTI WITH TUNA, TOMATOES, CAPERS, AND BASIL

Steps:

• Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

FETTUCCINE WITH PESTO SAUCE

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.

ITALIAN SEARED AHI TUNA

Steps:

• 1. With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick. 2. Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare. 3. Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.

SUPER EASY SEARED AHI TUNA

Steps:

• With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
• Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
• Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.

AHI TUNA CARPACCIO WITH BASIL PESTO FETTUCCINE AND HEIRLOOM TOMATOES

Steps:

• Make Tomato Water
• In electric juicer, juice tomatoes. (Alternatively, purée tomatoes with 1/2 cup water in blender or food processor until liquid.)
• Line sieve with double layer of cheesecloth and set over large bowl. Pour tomato juice/purée into sieve and sprinkle with kosher salt. Refrigerate until tomato water has drained completely, at least 2 hours or overnight.
• Make Heirloom Tomato Salad
• Cut each tomato into 16 wedges, place in large bowl, and generously season with salt and pepper. In medium bowl, whisk together balsamic vinegar, olive oil, and shallots. Pour half of mixture over tomatoes, tossing gently to coat. Keep at room temperature, allowing tomatoes to marinate, at least 20 minutes and up to 1 hour.
• Make Tuna
• Lay a long strip of plastic wrap on work surface and brush with olive oil. Place 1 tuna slice on plastic and brush with olive oil. Top with another sheet of plastic wrap.
• Using flat meat mallet or heavy-bottom sauté pan, gently pound tuna starting in the middle and working to outside edges in circular motion. Continue working until tuna is about 1/8 inch thick. Repeat with remaining tuna. Stack tuna slices (leave in plastic) on plate and refrigerate until ready to use.
• Make Fettuccine
• Fill large bowl with ice cubes and water. Have strainer ready in sink. Bring medium pot of water to boil. Add pinch (1/16 teaspoon) of kosher salt and allow to dissolve. Lower basil leaves into water and stir 1 minute. Pour into strainer, then immediately plunge into ice bath to stop cooking. Once leaves are completely cool, drain and dry between layers of paper towel, pressing thoroughly.
• Coarsely chop basil. In blender on high speed, purée basil, garlic, pine nuts, and 2 cups olive oil until smooth. Scrape down sides of blender and add additional oil as needed to achieve smooth purée. Pour into small bowl and stir in cheese. Season with salt, pepper, and red pepper to taste. Cover and refrigerate until ready to use.
• In large pot of boiling salted water, boil fettuccine until al dente. While fettucine is cooking, fill large bowl with ice and tomato water. Drain fettuccine in colander, then submerge in iced tomato water to stop cooking and add additional flavor. Gently stir until well chilled. Drain well and place in large bowl. Toss with pesto and garnish with additional grated cheese as desired.
• Assemble dishes
• Carefully remove top layer of plastic from each tuna carpaccio and invert onto large chilled plate. Generously season with salt and pepper. Use 8 tomato wedges to form a circle around tuna. Use fork to twirl fettuccine into small, tight bunches and place in center of each tomato circle, on top of tuna. Garnish with sprigs of watercress and drizzle with remaining balsamic vinegar mixture and any pesto left in bottom of fettuccine bowl.