Indulge in a culinary journey with our Tuna Tartare with Fennel and Green Olive Tapenade, a dish that tantalizes the taste buds with its exquisite flavors and textures. This delectable appetizer, hailing from the vibrant coastal regions of Italy, showcases the perfect balance between the delicate tuna, aromatic fennel, and savory green olive tapenade. Alongside this star dish, we present a collection of equally enticing recipes that will elevate your culinary repertoire. From the vibrant and tangy Lemon Caper Dressing to the refreshing Fennel and Green Olive Salsa, each recipe adds a unique layer of flavor to the tuna tartare, creating a symphony of taste sensations. Embark on this culinary adventure and discover the extraordinary flavors that await.
Let's cook with our recipes!
TUNA TARTARE
Steps:
- Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.
TUNA TAPENADE
This is a wonderful version of tapenade, the Provençal olive paste. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs. Mash the hard-cooked yolks with the tapenade and spoon or pipe into the hard-cooked whites.
Provided by Martha Rose Shulman
Time 10m
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Make sure that there are no pits mixed in with your olives.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients except the tuna and puree to a smooth paste. Scrape down the sides of the bowl and add the tuna. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 762 milligrams, Sugar 0 grams, TransFat 0 grams
CROSTINI WITH TUNA TAPENADE
Provided by Ina Garten
Time 1h27m
Yield 36 appetizers
Number Of Ingredients 14
Steps:
- Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
- Mound the tapenade on each toast, sprinkle with parsley, and serve.
TUNA TAPENADE
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 10m
Yield about 1 cup
Number Of Ingredients 13
Steps:
- Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.
- Crostini:
- Preheat the oven to 350 degrees F.
- Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.
- Yield: about 24 slices
TUNA TARTAR WITH FENNEL AND GREEN OLIVE TAPENADE
Steps:
- Puree the olives, anchovy and capers in a blender or food processor. Add lemon juice. While the machine is running, add oil and water and puree until smooth. Season with salt and pepper to taste. Force through a fine strainer and set aside.
- Dice the tuna in eighth-of-an-inch cubes with a very sharp knife (to keep the knife clean, rub it on a lightly oiled towel every so often). With a spoon, mix the diced tuna with the lemon peel, oil, soy sauce and chives. Add a dash of Tabasco and season to taste with salt and pepper. This can be prepared up to an hour in advance.
- Wash the fennel, pull apart the bulb and dice the pieces. Combine the lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil. Season to taste with salt and pepper and dress the fennel with this mixture.
- On four individual plates, place a serving of fennel in the middle and top with seasoned tuna. Spoon a little of the tapenade on each plate and on the tuna. Garnish with olives, cracked pepper, chives and fennel sprigs.
TUNA TARTARE
This takes only 10 minutes and tastes like it came from a 5 star restaurant! This tuna tar tar is just amazingly simple and outstanding!
Provided by JOELLEFLYNN
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 42.6 g, Cholesterol 34 mg, Fat 9.6 g, Fiber 2 g, Protein 26.7 g, SaturatedFat 1.6 g, Sodium 513.8 mg, Sugar 1.9 g
TUNA STEAKS WITH FENNEL
Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you'll find tuna cooked with this anise-flavored vegetable.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
- Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
- Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 1 gram, Sodium 1003 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- For the freshest tuna tartare, use sushi-grade tuna.
- If you can't find sushi-grade tuna, freeze the tuna for at least 24 hours before using it. This will kill any parasites.
- Chop the tuna very finely. The smaller the pieces, the better the texture of the tartare will be.
- Use a sharp knife to chop the tuna. A dull knife will tear the tuna and make it tough.
- Season the tuna tartare to taste with salt, pepper, and lemon juice.
- Serve the tuna tartare immediately with your favorite accompaniments, such as crackers, crostini, or avocado slices.
Conclusion:
Tuna tartare is a delicious and versatile dish that can be served as an appetizer or main course. It's a great way to enjoy the fresh flavor of tuna, and it's also very easy to make. With a few simple ingredients and a little bit of time, you can create a delicious tuna tartare that will impress your friends and family.
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