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Categories:
tomatoes Orange Chili Oil olives garlic handful fresh tarragon red pepper handful fresh flat-leaf red extra-virgin olive oil kosher salt extra-virgin olive oil garlic anchovy white cannellini beans chicken stock white wine vinegar kosher salt tuna extra-virgin olive oil kosher salt Fresh Israeli arugula thyme rosemary red chili extra-virgin olive oil
Viewed: 20 - Published at: 2 years agoIngredients
- 1 pint vine cherry tomatoes
- 1/2 cup Orange Chili Oil, recipe follows
- 2 cups pitted Kalamata olives
- 1 big garlic clove
- Small handful fresh tarragon leaves
- Pinch crushed red pepper flakes
- Small handful fresh flat-leaf parsley
- 1 tablespoon red or white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 3 cloves garlic
- 2 anchovy fillets
- 2 (14-ounce) can white cannellini beans, drained
- 1/2 to 3/4 cup chicken stock, heated
- 2 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups fresh Israeli arugula leaves, for garnish
- 4 sprigs fresh thyme, leaves chopped
- 2 sprigs fresh rosemary, leaves chopped
- 1 1/2 tablespoons dried red chili flakes
- 5 strips orange peel
- 1 1/2 cup extra-virgin olive oil
Method
- Preheat oven to 375 degrees F.
- Lay out cherry vine tomatoes in a single layer on a roasting tray.
- Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices.
- Set aside.
- Add tapenade ingredients to a food processor and process to a coarse puree.
- Adjust seasoning with salt and pepper and set aside.
- In a saucepan add a 2 count of extra-virgin olive oil over medium heat.
- Add the garlic and anchovies and sweat for 1 minute until fragrant.
- Add the beans followed by the warm chicken stock and cook until heated through.
- Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper.
- Thin with extra stock if the puree is too thick.
- Give it a final taste and adjust seasoning, if necessary.
- Set aside and keep warm until ready to serve.
- Now prepare the tuna.
- Heat a large cast iron griddle pan over high heat.
- Drizzle the tuna with olive oil and season with salt and pepper.
- Place on the hot grill for about 45 seconds and then turn over and do the same.
- The tuna should be rare on the inside and have nice grill marks on the outside.
- To serve, smear a spoonful of the white bean puree on the bottom of a plate.
- Top with a the tuna and a spoonful of tapenade over the top.
- Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate.
- Garnish with fresh arugula leaves.
- Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil.
- Put aside and let it sit for at least 1 hour to let the flavors infuse.
- Yield: 1 1/2 cups
