This recipe is provided by the Lost Kitchen chef and owner Erin French, and is also suitable for salmon or swordfish. The source of the information is Martha Stewart Living, July/August 2016. It takes 35 minutes and serves 6. The ingredients include 3 Kirby cucumbers, 1/2 cup pitted mixed olives, chopped into 1/4-inch cubes, 1/4 cup packed fresh cilantro leaves, 2 tablespoons fresh lemon juice, plus lemon wedges for serving, 1/4 cup plus 3 tablespoons extra-virgin olive oil, coarse salt and freshly ground pepper, and 6 tuna steaks, each 1 inch thick (about 3 pounds total), 4 tablespoons unsalted butter. The directions are to use a vegetable peeler to remove half of the cucumber skin in alternating strips. Halve the cucumber lengthwise; scoop out and discard the seeds, then cut the cucumber into 1/4-inch cubes. In a small bowl, combine the cucumber, olives, and cilantro. Add the lemon juice and 1/4 cup oil; season with salt and pepper. Season the tuna with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high heat. Add 2 tablespoons oil; when it begins to shimmer, add 3 tuna steaks. Sear for 1 minute, then flip and cook for 30 seconds. Add 2 tablespoons butter, swirl to melt, then cook for 10 seconds more. Transfer the fish to a plate and tent with foil to keep warm. Wipe out the skillet and repeat with the remaining 1 tablespoon oil, 3 tuna steaks, and 2 tablespoons butter. Tuna with the flavorful lemon is even more delicious.
27.04.2023 @ 01:24
This recipe is provided by the Lost Kitchen chef and owner Erin French, and is also suitable for salmon or swordfish. The source of the information is Martha Stewart Living, July/August 2016. It takes 35 minutes and serves 6. The ingredients include 3 Kirby cucumbers, 1/2 cup pitted mixed olives, chopped into 1/4-inch cubes, 1/4 cup packed fresh cilantro leaves, 2 tablespoons fresh lemon juice, plus lemon wedges for serving, 1/4 cup plus 3 tablespoons extra-virgin olive oil, coarse salt and freshly ground pepper, and 6 tuna steaks, each 1 inch thick (about 3 pounds total), 4 tablespoons unsalted butter. The directions are to use a vegetable peeler to remove half of the cucumber skin in alternating strips. Halve the cucumber lengthwise; scoop out and discard the seeds, then cut the cucumber into 1/4-inch cubes. In a small bowl, combine the cucumber, olives, and cilantro. Add the lemon juice and 1/4 cup oil; season with salt and pepper. Season the tuna with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high heat. Add 2 tablespoons oil; when it begins to shimmer, add 3 tuna steaks. Sear for 1 minute, then flip and cook for 30 seconds. Add 2 tablespoons butter, swirl to melt, then cook for 10 seconds more. Transfer the fish to a plate and tent with foil to keep warm. Wipe out the skillet and repeat with the remaining 1 tablespoon oil, 3 tuna steaks, and 2 tablespoons butter. Tuna with the flavorful lemon is even more delicious.