Title: Sunday Tuna
Categories: Essnce12
Yield: 2 servings

3 tb Olive oil
1/4 c Chopped onions
1 tb Minced garlic
3 Italian plum tomatoes;
-finely chopped
1/3 c Pitted and halved black
-olives
(such as Kalamata olives)
2 ts Finely-minced anchovy
-fillets
(or 2 tsps anchovy paste)
1 tb Chopped basil; plus
2 tb Basil chiffonade
1 tb Chopped parsley
1 ts Chopped oregano
1 ts Salt
Freshly-ground black pepper
1 Stick Chilled unsalted
-butter; cut in 8 pieces
2 Top-quality tuna steaks; 8
-oz ea, (1 to 1 1/4” thick)
1 tb Bayou Blast; see * Note

* 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.

Recipe 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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-20-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.