ironchef
Executive Chef
Inspired by an earthquake and power outage, but mostly due to the threat of food going bad:
Grilled Ahi Tuna and Cannellini Bean Salad
Yield: 8-12 Servings
Ingredients:
For the fish:
3 lbs. Sashimi Grade Ahi Tuna, cut into blocks
2/3 c. Extra-Virgin Olive Oil
1 Tbsp. Garlic, minced
2 Tbsp. Fresh Oregano, minced
2 Tbsp. Fresh Italian Parsley, minced
Kosher Salt to taste
Fresh Cracked Pepper
For the salad:
32 oz. Cannellini Beans, rinsed and drained
1 c. Red Onion, minced
1 c. Japanese Cucumber, diced
1 c. Vine Ripened Tomato, diced
1 c. Kalamatta Olives, pitted and halved
1/2 c. Roasted Red Bell Peppers
1/2 c. Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
2 cloves Fresh Garlic
2 Tbsp. Fresh Dill
1/3 c. Feta Cheese, crumbled
Kosher Salt to taste
Method:
In a marinating dish, combine the olive oil, garlic, and herbs for the fish. Coat the fish with the marinade, and let marinate for 1 hour, turning the fish once. In a food processsor or blender, combine the roasted red peppers, olive oil, lemon juice, garlic, and dill. Blend until incorporated, season to taste with salt, reserve. In a large mixing bowl. Combine the beans, tomato, onion, olives, and cucumber. Toss and coat with the dressing and reserve. Prepare a grill to high. Remove the fish from the marinade, shake off the excess oil and garlic (it will burn and get bitter). Season the fish with kosher salt, and liberally with fresh cracked pepper. Place fish on the hottest part of the grill, and sear on all sides for about 45-60 seconds. Remove fish and slice. To serve, arrange the salad on a serving plate, and fan the slices of tuna on or around the salad. Lightly sprinkle with feta cheese and serve.
Grilled Ahi Tuna and Cannellini Bean Salad
Yield: 8-12 Servings
Ingredients:
For the fish:
3 lbs. Sashimi Grade Ahi Tuna, cut into blocks
2/3 c. Extra-Virgin Olive Oil
1 Tbsp. Garlic, minced
2 Tbsp. Fresh Oregano, minced
2 Tbsp. Fresh Italian Parsley, minced
Kosher Salt to taste
Fresh Cracked Pepper
For the salad:
32 oz. Cannellini Beans, rinsed and drained
1 c. Red Onion, minced
1 c. Japanese Cucumber, diced
1 c. Vine Ripened Tomato, diced
1 c. Kalamatta Olives, pitted and halved
1/2 c. Roasted Red Bell Peppers
1/2 c. Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
2 cloves Fresh Garlic
2 Tbsp. Fresh Dill
1/3 c. Feta Cheese, crumbled
Kosher Salt to taste
Method:
In a marinating dish, combine the olive oil, garlic, and herbs for the fish. Coat the fish with the marinade, and let marinate for 1 hour, turning the fish once. In a food processsor or blender, combine the roasted red peppers, olive oil, lemon juice, garlic, and dill. Blend until incorporated, season to taste with salt, reserve. In a large mixing bowl. Combine the beans, tomato, onion, olives, and cucumber. Toss and coat with the dressing and reserve. Prepare a grill to high. Remove the fish from the marinade, shake off the excess oil and garlic (it will burn and get bitter). Season the fish with kosher salt, and liberally with fresh cracked pepper. Place fish on the hottest part of the grill, and sear on all sides for about 45-60 seconds. Remove fish and slice. To serve, arrange the salad on a serving plate, and fan the slices of tuna on or around the salad. Lightly sprinkle with feta cheese and serve.
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