Tuna steak tuneup
Published March 23, 2005
Good news for the cook pressed for time: The ingredients in this smart preparation of tuna steaks are relatively few, but they work efficiently to deliver multiple benefits.
The directions include fish and salad all in one presentation. The recipe is from the April issue of Food & Wine magazine, where it's among a selection of dishes in the fast-cooking feature - this one takes 30 minutes.
The recipes have been developed by Katy Sparks, chef and food-market culinary director, who likes to treat tuna steaks like beef. Here, she wraps them in bacon as she would a tenderloin, which adds a subtle smoky flavor to the fish and keeps it moist.
For the salad, avocado complements the crisp, feathery frisee.
Bacon-Wrapped Tuna Steaks With Frisee and Avocado Salad
4 slices smoked bacon
One 1-pound tuna steak, 1 inch thick, cut into 4 pieces
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisee, torn into bite-size pieces (about 4 cups)
2 Hass avocados, thinly sliced
Lay the bacon strips on a cutting board and place a piece of tuna in the center of each; season with salt and pepper. Fold the bacon around the tuna and secure with toothpicks.
In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside, about 6 minutes.
Meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. Toss in the frisee and avocados and transfer to plates.
Remove the toothpicks from the tuna and cut each piece in half. Arrange the tuna over the frisee and serve right away, drizzling any remaining dressing left in the bowl over the fish.
Total time: 30 minutes.
Makes four servings.
[Last modified March 22, 2005, 09:38:05]
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