Best 3 Union Square Cafes Marinated Filet Mignon Of Tuna Recipes

**Union Square Cafe's Marinated Filet Mignon of Tuna: A Culinary Delight**

Welcome to a culinary journey that promises to tantalize your taste buds and transport you to the heart of New York City's vibrant dining scene. Union Square Cafe's Marinated Filet Mignon of Tuna is a dish that has captivated food enthusiasts for decades, earning a reputation as a timeless classic. This article presents a comprehensive guide to recreating this iconic dish in the comfort of your own kitchen, offering three variations to suit diverse preferences and dietary requirements.

**1. Union Square Cafe's Marinated Filet Mignon of Tuna (Classic Recipe):**
Embark on a culinary adventure with the original recipe that has made Union Square Cafe famous. This classic rendition features succulent tuna fillets marinated in a harmonious blend of herbs, spices, and citrus, resulting in a dish that bursts with flavor in every bite.

**2. Grilled Marinated Filet Mignon of Tuna:**
Experience the smoky, charred goodness of grilled tuna in this variation. The marinade infuses the fish with a tantalizing depth of flavor, while the grill marks add an irresistible smoky aroma. Prepare to indulge in a dish that captures the essence of summer grilling.

**3. Seared Marinated Filet Mignon of Tuna:**
For those who prefer a quick and elegant meal, the seared variation offers a delightful alternative. Pan-seared to perfection, the tuna fillets retain their tender, juicy texture while developing a beautiful golden crust. Enjoy a restaurant-quality dish in the comfort of your own home.

**Additional Information:**

* Cooking Times and Temperatures: Each recipe provides precise cooking times and temperatures to ensure perfectly cooked tuna that is tender and flavorful.

* Serving Suggestions: Discover creative ways to present and serve the marinated tuna, including suggestions for accompaniments, garnishes, and sauces that complement the dish's distinct flavors.

* Nutritional Information: For health-conscious individuals, nutritional information is provided for each recipe, allowing you to make informed choices and maintain a balanced diet.

* Recipe Tips and Tricks: Unlock the secrets of professional chefs with helpful tips and tricks that elevate your cooking skills and guarantee successful results every time you prepare this dish.

Let's cook with our recipes!

UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA

Union Square Cafe's Marinated Filet Mignon of Tuna image

This recipe is courtesy of Union Square Cafe NYC Michael Romano and was featured in Food Networks, The Best of Gourmet Greats. I hope you enjoy!

Provided by Docs Mom

Categories Tuna

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup teriyaki sauce
1/2 cup dry sherry
4 tablespoons fresh ginger, finely chopped
1/2 cup scallion, chopped
2 garlic cloves, thinly sliced
1/2 teaspoon cayenne pepper
2 teaspoons fresh ground black pepper
2 lemons, juice of
4 (8 -10 ounce) yellowfin tuna steaks, cut into 3-inch cubes
2 tablespoons olive oil
1/4 cup pickled ginger (available at Asian markets)

Steps:

Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.
Drain the tuna thirty minutes before cooking and bring to room temperature.
Preheat a grill, grill pan or outdoor barbecue to very hot.
Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.
Top each steak with pickled ginger and serve.

UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA

Union Square Cafe's Marinated Filet Mignon Of Tuna image

Provided by Bryan Miller

Categories dinner, easy, main course

Time 3h40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups teriyaki sauce
1/2 cup dry sherry
4 tablespoons finely chopped ginger
1/2 cup chopped scallions
2 cloves garlic, peeled and thinly sliced
1/2 teaspoon cayenne
2 teaspoons freshly ground black pepper
Juice of 2 lemons
4 yellowfin tuna steaks, weighing 8 to 10 ounces each, cut into cubes
2 tablespoons olive oil
1/4 cup pickled ginger

Steps:

Combine all the marinade ingredients in a bowl and place the tuna steaks in it. Refrigerate for 3 hours, turning the tuna every hour.
About half an hour before cooking, remove the tuna from the marinade to a plate, and let it reach room temperature. Preheat a grill, barbecue or pan to very hot.
Brush the tuna steaks with olive oil. Grill for 1 to 2 minutes on each side. The outside should be well seared, and the center should be just warm and very rare.
Garnish each tuna steak with pickled ginger, and serve.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 5640 milligrams, Sugar 22 grams, TransFat 0 grams

UNION SQUARE CAFE'S TUNA CLUB SANDWICH

Union Square Cafe's Tuna Club Sandwich image

This update on a workaday sandwich takes time and work, it's true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you've ever had in your life. You'll need one pound of yellowfin tuna, which you'll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tuna salad without the herbs, refrigerate it overnight, and add them in before assembling your sandwiches. Layer it on toasted bread with a lemon-pepper aioli, slab bacon and arugula. This is picnic food for the gods.

Provided by Julia Reed

Categories main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 26

Ingredients

2 egg yolks
1 1/2 tablespoons lemon juice
2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons finely minced garlic
1/2 teaspoon kosher salt
1 1/2 cups olive oil
3/4 teaspoon coarsely ground pepper
1/2 cup coarsely chopped onion
1/3 cup coarsely chopped carrot
1/3 cup sliced celery
1 bay leaf
3 whole black peppercorns
1 pound yellowfin tuna, skinless, cut into 2-inch pieces
1 teaspoon fennel seeds
2 tablespoons diced red bell pepper
2 tablespoons diced yellow bell pepper
1/4 cup minced red onion
1 tablespoon julienned fresh basil leaves
1 teaspoon finely chopped mint
3/4 teaspoon kosher salt
Freshly ground black pepper to taste
Fresh lemon juice to taste
12 slices sourdough, white or whole wheat bread, lightly toasted
2 1/2 cups arugula, trimmed, washed and dried
8 ( 1/4-inch-thick) slices slab bacon, cooked until crisp

Steps:

Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor. With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise. Add pepper and mix 10 seconds. Transfer to a bowl, cover and refrigerate.
Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat. Lower to simmer, cover and cook for 15 minutes. Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon. While the fish is still warm, flake it into small pieces with a fork or your fingers. (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant. Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
Mix the flaked tuna into the fennel mixture. Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed. (The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.)
Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad. Top with a few leaves of the arugula and one slice of bacon. Repeat with a second slice of sourdough. Stack one layer on top of another and finish by topping with a third slice of sourdough. Repeat to make three more club sandwiches. Slice each sandwich into halves or thirds and secure each piece with a toothpick.

Tips:

Choose the freshest tuna steaks possible. Look for steaks that are bright red in color and have a firm texture.
Marinate the tuna steaks for at least 30 minutes, or up to overnight. This will help to tenderize the steaks and infuse them with flavor.
Cook the tuna steaks over high heat for a short amount of time. This will help to sear the outside of the steaks and keep the inside rare and juicy.
Serve the tuna steaks immediately with your favorite sides. Some good options include grilled vegetables, mashed potatoes, or a simple salad.

Conclusion:

This Union Square Cafe's Marinated Filet Mignon of Tuna recipe is a delicious and easy way to cook tuna steaks. The marinade helps to tenderize the steaks and infuse them with flavor, while the quick cooking time ensures that the steaks stay rare and juicy. Serve the tuna steaks with your favorite sides for a complete meal.