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Recipes

Nicoise Salad

BT Toronto | posted Monday, Apr 4th, 2016

salad

Makes: 1 serving

Ingredients

  • 60 grams seared tuna
  • 30 grams tuna confit
  • 1 oz. red wine vinaigrette
  • 60 grams salad greens
  • 4 pc. cherry tomatoes cut in half
  • 10 pc. blanched green beans
  • 6 pc. nicoise olives
  • 2 whole potatoes cooked and sliced
  • 2 pc. boiled quail eggs cut in half
  • chopped chives for garnish
  • chopped parsley for garnish
  • shaved radish for garnish

Directions

  1. Season tuna bellies and sous vide with olive oil. Cook at 80C steam for minutes. Let cool.
  2. Prepare vegetables as described and arrange on plate. Slice tuna once cooled and rest on top of salad before serving.

Recipe courtesy of Chef Daniel Boulud, Cafe Boulud Toronto.

Season tuna bellies and sous vide with olive oil.  Cook at 80C steam for minutes.  Cool.

Prepare vegetables as described and arrange on plate. Slice tuna once cooled and rest on top of salad before serving. 

Chef Daniel Boulud

Chef De Cuisine Sylvain Assié, Café Boulud Toronto

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Hot house tomato and pepper pasta with tuna

BT Toronto | posted Monday, May 5th, 2014

tunapastas-featured

Hot house tomato and pepper pasta with tuna

Makes 9 cups (2.2 L)

One serving = 1 ½ cups (375 mL)

Ingredients: 

  • 1 – 340 g (12 oz) box Barilla gluten free pasta, I used penne
  • 2 cloves garlic, minced and set aside
  • ¼ cup (60 mL) 100% Italian extra virgin olive oil, divided
  • 3 shallots, thinly sliced
  • 1 – 500 mL container cherry tomatoes, washed and cut into halves
  • ½ yellow hot house pepper, sliced thinly
  • ½ orange hot house pepper, slice thinly
  • 2 tbsp (30 mL) capers, rinsed and drained
  • 1- 170 g tin of Skipjack chunk light tuna packed in water, drained, broken up with a fork
  • 4 large fresh basil leaves
  •  Salt and pepper to taste

Method:

  1. Heat a large pot of water over high heat on to boil.
  2. Have all of your ingredients, prepped and ready to go, cooking a pasta dish the Italian way is all about fresh delicious seasonal ingredients and timing.
  3. Cook the pasta according to the directions on the package. Put timer on for 8 minutes. (the pasta will cook in the boiling water and finish cooking in the vegetable mixture)
  4. Heat a large non-stick pan over medium heat; add 1 tbsp (15 mL) oil and shallots, sauté for 3-5 minutes until golden brown and soft.
  5. Add tomatoes and peppers continue sautéing until the tomatoes are beginning to get soft about 3-4 minutes.
  6. Add capers and garlic. If the vegetables look dry add ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Stir into the vegetables.
  7. When the pasta has boiled for 8-9 minutes, reserve another ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Drain the pasta well and add to the vegetables. Toss in well. If that pasta looks dry add more of the reserves pasta water. Add tuna and toss gently. Taste for doneness, if the pasta is al dente remove from heat, drizzle with the rest of the oil. If the pasta is not al dente cook over medium heat for 1-2 minutes, then drizzle with remaining oil. Tear the basil into small pieces and sprinkle on top. Toss gently and serve.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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