Sunday Tuna

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onions
1 tablespoon	15ml	Minced garlic
3		Italian plum tomatoes - finely chopped
1/3 cup	78ml	Pitted and halved black olives
		(such as Kalamata olives)
2 teaspoons	10ml	Finely-minced anchovy fillets
		(or 2 tsps anchovy paste)
1 tablespoon	15ml	Chopped basil - plus
2 tablespoons	30ml	Basil chiffonade
1 tablespoon	15ml	Chopped parsley
1 teaspoon	5ml	Chopped oregano
1 teaspoon	5ml	Salt
		Freshly-ground black pepper
1		Chilled unsalted butter - cut in 8 pieces
2		Top-quality tuna steaks, 8 oz ea - (1 to 1 1/4" thick)
1 tablespoon	15ml	Bayou Blast - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - Emeril's Creole Seasoning" recipe which is included in this collection.

In a saucepan heat 2 tablespoons of the oil over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, chopped basil, parsley and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove saucepan from heat and continue stirring until thoroughly incorporated.

In a saute pan heat oil over high heat. Season tuna steaks with salt, pepper and Bayou Blast and sear until well-browned, about 2 minutes per side, turning once. Pour tomato sauce mixture over tuna steaks and bring to a gentle simmer. Continue cooking until tuna is medium-rare, about 5 minutes more.

To serve, transfer tuna to 2 heated plates, spoon some sauce over and around steaks and garnish with basil chiffonade.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-055 broadcast 03-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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