Herb Roasted Tuna with Zucchini Puree & Greek Olive Tapenade

Herb Seared Tuna

Tuna Herbs and Ingredients:

1tbs fresh chopped basil
1 tbs fresh chopped oregano
2 tbs fresh chopped parsly
1tbs fresh chopped chives
1 tbs crushed red pepper
1 tbs granulated garlic
1tbs course ground black pepper
1 tsp sea salt

Method for Tuna:
In a large sauté pan, with a small amount of oil, take the herb mixture and coat all the sides of the tuna over medium high heat. Once the oil is hot sear tuna on all sides until golden brown (about two min on each side, then remove from pan and set aside. Cook in oven until desired temperature

Zucchini Puree Ingredients:

4 mediun size zucchini (seeded and cut into chunks)
1 tbs butter
salt and pepper to taste

Zucchini Puree Method:

At 375 degrees, place the zucchini on a baking tray and drizzle with a small amount of oil.  Season with salt and pepper then place in oven. Roast for seven minutes until firm, but lightly cooked. Remove from the oven and place in a food prosser with the butter and pulse until pureed (dont over-do this step, leave it slightly chuncky.) Season to taste.

Greek Olive Tapenade Ingredients:

2cups mixed olives pitted
zest of 2 lemons
1/4 cup capers
2 cloves garlic
1 shallot peeled quarted
4 anchovie filets
1/2 bunch chopped parsley
1 1/2 cups olive oil

Greek Olive Tapenade Method:

In a food processor, combine all ingredients without the oil. Pulse until mixer until well combined, again, leaving it a little chuncky. Pour mixture into a small bowl and add oil.  Mix well and season with salt and pepper, as needed.


Chef Joe Fusco


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