Recipe courtesy of Joey Altman
Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 35 min
- Prep: 40 min
- Inactive: 10 min
- Cook: 45 min
Ingredients
4 (8 ounce) pieces fresh ahi tuna, bloodline removed
4 tablespoons olive oil
Salt and pepper
Sun-dried Tomato Tapenade, recipe follows
Lemon wedges, as an accompaniment
Farrotto Salad, recipe follows
Sun-dried Tomato Tapenade:
1 cup marinated sun-dried tomatoes
1 cup pitted green olives
2 lemons, zested and juiced
1/2 cup olive oil
2 tablespoons minced garlic
2 tablespoons capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 cup grated Parmesan, Romano or Asiago
1/2 teaspoon fresh ground black pepper
Farrotto:
1/2 medium yellow onion, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon butter
1 cup faro
2 cups water
1/2 cup crumbled feta
4 Roma tomatoes, seeded and chopped
1/2 cup chopped parsley
Salt and pepper
Directions
- In a cast iron skillet, on high heat or over a charcoal grill, cook the tuna steaks on each side for just 2 to 3 minutes, keeping the fish on the rare side of medium rare. Spread 2 tablespoons of artichoke tapenade on the fish after turning them over the first time.
- Serve with lemon wedges and Faro Salad
Sun-dried Tomato Tapenade:
- In a food processor, puree all the ingredients together. Set aside. (This also makes a great crostini topping.)
Farrotto:
- In a heavy-bottomed saucepan on medium heat, sweat the onions and garlic in the oil and butter until translucent, about 5 minutes. Add the faro and saute for 1 minute more, so that each grain is coated with oil. Add the water and bring to a boil. Lower the heat to a simmer and cover for 35 to 40 minutes, or until liquid is absorbed and faro is cooked. Turn off heat and let the faro rest covered for another 10 minutes. Stir in cheese, tomatoes and parsley. Season, to taste.