Archive for the ‘Seafood’ Category

Ingredients:

• 3 cups extra virgin olive oil
• 3 whole cloves garlic
• 4 sprigs thyme
• 2 Ib tuna loin trimmings, cubed (room temperature)
• 1 cup mayonnaise
• 4 oz capers with juice
• 1 cup reserved poaching oil
• 4 whole cloves garlic
• 4 large ciabatta rolls, split
• ½ cup shredded Wisconsin Havarti cheese
• Salt
• Pepper

Preparation:

In large sauce pan, combine 3 cups olive oil, 3 cloves garlic and thyme. Heat to soft boil. Remove from heat and add cubed tuna. Poach tuna 20 minutes or until no longer pink, stirring occasionally. Remove tuna from oil to medium bowl; reserve oil. Season tuna with salt and pepper. Let cool completely. Mix with mayonnaise and capers.

Meanwhile, in small sauce pan, bring 1 cup reserved oil and 4 cloves garlic to a soft boil. Brush cut sides of rolls with garlic oil. Place on baking sheet, cut sides up, and broil until toasted, about 2 minutes. Spoon rounded cup of tuna mixture on bottom halves of rolls. Top with 2 tablespoons grated Havarti. Heat in 350°F oven 7 to 10 minutes or until cheese is melted. Place roll tops on tuna; cut in half to serve.

Ingredients:

• 1 mango, peeled, seeded, and cut into 1/2 inch cubes
• 1 garlic clove, peeled and coarsely chopped
• 1 shallot, peeled, separated, and coarsely chopped
• 1 tomato, peeled, seeded, and coarsely chopped
• 5 fresh basil leaves
• 3 Tablespoons extra-virgin olive oil
• 2 Tablespoons balsamic vinegar
• Kosher salt and freshly ground black pepper to taste
• 1 pound cooked crab meat
• Mixed salad greens

Sauce:

• 2 Tablespoons minced shallot
• 1/2 cup red wine vinegar
• 2 Tablespoons grainy mustard
• 1/4 cup butter, at room temperature
• 1 Tablespoon fresh tarragon

Preparation:

Remove 1/8 cup of the mango cubes for the dressing. Set the rest aside for the salad.

Place 1/8 cup mango, garlic, shallots, tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper in the bowl of a food processor

Toss remaining mango and fitted with the metal blade. Process until pureed. crab with just enough of the dressing to moisten.

Place minced shallot and red wine vinegar in a small saucepan. Cook over medium heat, stirring often, until shallots are almost dry. Set aside to cool to room temperature.

Meanwhile, whisk together mustard and butter. Whisk mustard butter and tarragon into cooled shallots.

Place crab mango salad on a plate of mixed greens and drizzle with the sauce.