Poached Tuna with Citrus-Avocado Salad

Scrumptiously wet tuna steaks, exquisitely cooked in an orange-scented olive oil bath, presented with a margarine lettuce greens and a trio of citrus soil grown foods.

Serves 4

Ingredients:

4 1-inch-thick tuna steaks

½ teaspoon salt

¼ teaspoon freshly ground pepper

2-4 cups extra virgin olive oil zest from one orange

2 bay leaves

Instructions:

1. Preheat oven to 225ºF. Select an ovenproof pan or dish to fit the tuna steaks close but not touching.

2. Sprinkle both sides of the tuna steaks with salt and pepper.

3. Pour the cold oil into the pan and place in oven until the temperature reaches 180ºF.

4. Add the orange zest and bay leaves to the oil. Slowly drop in the tuna steaks.

5. Return the pan to the oven and cook for 20 minutes. The tuna must be cooked thoroughly and have an internal temperature of 130ºF. Because the tuna is being heated at such a low temperature, only when it is completely cooked can you insure that any bacteria has been removed.

6. Place tuna steaks on a plate and keep warm.

Citrus-Avocado Salad

Ingredients:

1 large head of butter lettuce, washed and dried

2 avocados, peeled and sliced

1 orange, peeled and segmented

1 grapefruit, peeled and segmented

1 tangerine, peeled and segmented

½ red onion, peeled and sliced

½ cup toasted sliced almonds

Vinaigrette Ingredients:

½ cup extra virgin olive oil

¼ cup rice wine vinegar

½ cup fresh cilantro, chopped

½ teaspoon salt

¼ teaspoon freshly ground pepper

Instructions:

1. Tear the lettuce into bite size pieces and place in a large bowl.

2. Add the avocados, orange, grapefruit, tangerine and onion.

3. Sprinkle the almonds on top.

4. For the vinaigrette, add the vinegar and salt in a small bowl. Whisk to blend.

5. Add the remaining vinaigrette ingredients. Continue whisking.

6. Serve with the tuna steaks.

Olive Oil 9:16 AM No comments Read More

Poached Tomatoes and Onions in Olive Oil with Fresh Basil

There is nothing the taste of warm tomatoes poached with two fantastic flavors, hot stout garlic cloves and sweet crisp basil. Serve the tomatoes straight from the dish, provincial style. Include cuts of naturally prepared bread to gather up the diminished substance of the tomatoes and the flavored olive oil goodness.

Serves 6

Ingredients:

3 large tomatoes, peeled and cored

3 large onions, peeled and cored

12 fresh basil leaves

3-4 cups extra virgin olive oil

6 garlic cloves, peeled

½ teaspoon salt

¼ teaspoon freshly ground pepper

2-3 fresh basil leaves, julienned for garnish

1 loaf of artisan bread, sliced

Instructions:

1. Heat oven to 375ºF. Line the bottom of a large ovenproof dish with the basil leaves.

2. Place the tomatoes and onions core side down in the dish so they are snug but not touching.

3. Pour enough olive oil to cover the tomatoes and onions halfway. Add the garlic.

4. Bake for 45-60 minutes or until the tomatoes and onions are soft.

5. Sprinkle with salt, pepper and freshly sliced basil

6. Slice and toast the bread and serve with the warm tomatoes and onions.

Olive Oil 9:12 AM No comments Read More