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Porcini Crusted Tuna with Pepperonata

Porcini Crusted Tuna with Pepperonata
3 servings

¼ oz. Porcini Mushroom Powder
10 oz. Yellow Fin Tuna
3 Tbsp Pure Olive Oil
Kosher Salt, to taste
Fine Grind White Pepper, to taste
3 oz. Pepperonata
1 Tbsp Fresh Italian Parsley (leaves only, no stems), rough chop

Place tuna in a small stainless steel bowl and add porcini powder.  Shake bowl so that the entire tuna block is evenly coated in porcini powder.  In a heavy bottom flat sauté pan, add oil and heat over a high flame.  Add the porcini dusted tuna block.  Turn quickly on each side of tuna for 10 seconds per side.  Remove the tuna, season with salt & pepper and refrigerate until needed.  Slice tuna into 1/8” thick slices.

On a serving platter, arrange the tuna slices.  Gently pour the pepperonata over the tuna and top with the chopped Italian parsley.

Pepperonata
Yields 10 oz.

2 Tbsp Pure Olive Oil
5 ea Garlic Cloves, peeled and sliced on a bias
2 ea Yellow Bell Peppers, diced finely
2 ea Green Bell Peppers, diced finely
2 ea Red Bell Peppers, diced finely
4 oz. White Wine, Pinot Grigio
½ cup Tomato Sauce
Large Pinch of Fresh Basil (leaves only, no stems), shredded
Freshly squeezed Lemon Juice of ½ Lemon
Kosher Salt, to taste
Fine Grind Black Pepper, to taste
Large Pinch of Fresh Italian Parsley (leaves only, no stems), fine chop

In a large heavy bottom pot add the olive oil and garlic and heat over a medium flame.  Add the remaining ingredients and simmer over a low flame for 45 minutes.  Season with salt and pepper and let cool.  Transfer the pepperonata to a plastic container, cover and refrigerate overnight. 

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Pasta with Garlic, Olive Oil, Fresh Tomatoes and Basil

Pasta with Garlic, Olive Oil, Fresh Tomatoes and Basil

1 lb Spaghetti
1 cup Olive Oil
Salt to taste
Pepper to taste
2 lb Ripe Tomatoes, peeled
4 cloves Garlic, minced
¼ cup Fresh Basil, chopped
Parmesan Cheese, grated (as desired)

Bring a large pot of salted water to a boil over high heat.  Cook spaghetti until just tender (approx. 8 minutes).  Drain pasta and transfer to a large bowl.  Add 2 tablespoons of the olive oil and toss gently.  Mix tomatoes with salt, pepper and garlic.  Gradually stir in remaining olive oil.  Stir in basil.  Let sauce stand at room temperature for 1 or 2 hours.  Taste and season with additional salt and pepper if needed.  Add grated parmesan cheese to taste.