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extra-virgin olive oil tuna salt mint leaves lemon basil parsley marjoram leaves rosemary oregano fresh capers shallot Newmans Own extra virgin extra virgin olive oil garlic Bread
Viewed: 76 - Published at: 3 years agoIngredients
- 1 Tbsp. extra virgin olive oil
- 1 lb fresh tuna cleaned, boned and skinned, cut into
- 1 x 3/4 inch strips wide and 4 inches long salt and freshly grnd black pepper to taste
- 1/4 c. loosely packed fresh mint leaves
- 1/4 c. loosely packed fresh lemon basil leaves
- 1/2 c. loosely packed fresh Italian parsley leaves
- 1/4 c. loosely packed marjoram leaves
- 1 Tbsp. fresh rosemary leaves
- 1 Tbsp. fresh oregano leaves
- 1 Tbsp. fresh capers liquid removed
- 1 sm shallot minced
- 3/4 c. Newman's Own Extra virgin olive oil & Vinegar Salad Dressing set aside Antipasti Crostini
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 x garlic clove crushed with garlic press
- 1 x baguette French bread cut into
- 1/4 x -inch-thick slices
Method
- Heat the extra virgin olive oil in nonstick 12-inch skillet over medium high heat.
- Add in the tuna and saute/fry for 2 to 3 min, turning once.
- Season to taste.
- With spatula, transfer the fish to a large, deep platter; cut tuna into 1/4-inch pcs.
- Throw away the pan juices.
- Put all the herbs, capers, shallots, and Newman's Own Oil & Vinegar Salad Dressing in a blender or possibly processor and blend till herbs are finely minced.
- Pour over the fish on the platter.
- Let sit 15 min while making crostini.
- Prepare Antipasti Crostini: Preheat oven to 400F.
- In small bowl, mix extra virgin olive oil with garlic.
- Brush garlic oil lightly over bread slices.
- Place slices on baking sheet and toast in oven till golden brown on both sides, about 10 min, turning once.
- Remove from baking sheet and let cold.
- Serve tuna with crostini.
- Appetizer Serves: 8
- Salad Dressing Category Runner-Up
