| Chef2Chef Recipe Club - Volume 1 Number 022 - October 16, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Recipe Club. I'm a big fan of tuna, so this sounds great to me. If you don't do tuna, you might try this recipe with a piece of Salmon or Swordfish. Have a great day and turn off the TV at dinnertime. Enjoy the second of five dishes from Chef Kelly Johnson. Bon Appetit. ------------------------------------------------------------------------ Seared Tuna with Roasted Fennel, Tomatoes and Pesto Serves 4 For the Pesto 15-20 Basil leaves 2 oz fresh garlic 6 oz Good extra virgin olive oil Pine nuts and Parmesan optional 1. In a food processor or blender add all ingredients and pulse to form a thin paste 2. Keep refrigerated till use For the Fennel and Tomatoes 2 Heads fresh fennel, Hearts only, small diced (Reserve the stalks and leaves for another preparation) 4 nice big tomatoes, meat only, julienne (Reserve the seeds and juice for another preparation) 4 oz. Good extra virgin olive oil ½ cup white wine 1 tsp. chopped fresh garlic Salt and pepper 1. In a sauté pan add diced fennel and 1 Tbsp. Olive oil and cook over low-med heat till the fennel starts to brown 2. Add the garlic and cook for another minute or so and deglaze with the wine 3. Simmer till the wine is reduced by half and add the rest of the oil, julienne tomato and season with salt and pepper 4. Only cook till the tomatoes are warm through as they will break down to mush rapidly Hold warm For the Tuna and Plate 4ea. 6oz tuna steaks 2 oz vegetable oil Salt and pepper 1. In a sauté pan on high heat add the oil and let come to the smoke point; that is, just until you see a little wisp of bluish smoke coming from the oil in the pan 2. Season the tuna liberally with salt and pepper and add to the pan 3. Cook about 2-3 minutes on each side for medium rare to medium or until the fish is firm to the touch for well done 4. Mound a little of the fennel and tomato in the center of a plate and Place the tuna steak right on top Drizzle a little of the thin pesto around the plate and a little on the fish and serve. Shopping List 1 pkg. Fresh basil Fresh Garlic Parmesan Cheese and Pine Nuts (Optional) Extra virgin olive oil 2 heads fresh fennel 6 nice big tomatoes 1 bottle white wine 2 lbs fresh tuna loin, or 4 each 6 oz filets ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |