Saturday, July 31, 2010

Grilled Ahi Tuna w/ Black Olives and Sundried Tomatoes, Served with Asparagus and Quinoa Pasta

I actually cooked this recipe for dinner over a month ago.  It's not so much a recipe, as me working again with what is in the house (combining several ingredients that I had accumulated from other recipes).  What I have learned from watching my friend Maria cook is that if you fry a piece of meat or fish in butter and olive oil and then use the leftover pan drippings with white wine, chicken (or vegetable stock) and a few add-ons (in this case - sundried tomatos and black olives) your dinner all of a sudden becomes gourmet.  This is the formula I used for what you see above.

-2 large pieces ahi tuna
-2 Tablespoons olive oil
-1 Tablespoon butter
-1/4 cup dry white wine
-1/4 cup chicken stock (or vegetable stock)
-3-4 pieces sundried tomato
-approx 1/4 cup black olives
-pasta of your choice, cooked (I found a great Quinoa pasta at Whole Foods...perfect if you want a gluten-free alternative.  You won't know this isn't regular pasta)

1/ Melt butter and olive oil in pan on med/high heat (this works best with a cast-iron skillet if you have one).  Add ahi and brown approximately 3-4 minutes.  Then turn and brown an additional 3-4 minutes.  Remove fish from pan (it should be almost, but not completely cooked through).

2/ Reduce heat to medium.  Scrape bottom of pan with wooden spoon to combine small browned pieces of chicken.  Slowly add wine, chicken stock, tomatos and olives.  Stir indgredients to combine and add salt and pepper to taste.  

3/ Bring sauce to a soft simmer and place ahi fillets back into pan.  Simmer fish in sauce an additional 5-10 minutes, checking often to avoid over cooking.

4/ Serve ahi on a bed of rice or pasta with a side of roated asparagus.  Add a generous amount of sauce to fish, sprinkle with fresh or dried parmesan and serve with your leftover white wine.

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