How To make Fresh Tuna Hero
6 lg Cloves of garlic
1 tb White wine
2 tb Plus 1 teaspoon pure olive
-oil -Salt and freshly ground -black pepper, to taste 1/2 lb Tuna steak, 1 1/2 inches-
-thick 4 French bread rolls, about 5
-inches long, or 1 long -baguette (see note) 2 tb Extra-virgin olive oil
4 Thin slices red onion
2 oz Thin string beans (stem
-ends trimmed), blanched 4 lg Slices ripe tomato
1 Roasted red bell pepper,
-quartered lengthwise (see -recipe) 1 tb Chopped flat-leaf parsley
Fresh tuna is readily available at all fish markets and in most supermarkets today. The freshest, best tuna has deep red flesh. If the tuna is turning dark around the edges, don't buy itQit's not fresh. 1. Preheat oven to 350!F.
2 Cut off about 1/4 inch from the top of each clove of garlic; discard.
Place garlic cloves in a small ramekin. Drizzle with white wine and I teaspoon pure olive oil. Sprinkle with salt and pepper, cover with foil and bake for 1 hour, or until garlic is soft. Remove and cool to room temperature. 3. Sprinkle both sides of tuna with black pepper. Heat remaining 2
tablespoons pure olive oil in a non stick skillet. Sear tuna over medium-high heat and cook for 3 minutes per side for medium rare. Remove from pan, cool and cut crosswise into 8 thin slices. Reserve. 4 Slice the top third off each roll, lengthwise; reserve tops. Hollow out
the center of each roll. Brush insides with the extra-virgin olive oil. Squeeze the roasted garlic cloves from their skins and spread over the inside of each roll. 5. To assemble sandwiches, lay 2 slices of tuna along bottom of each roll;
cover with slice of onion. Next, lay string beans lengthwise. Top each with a slice of tomato and roasted pepper, pressing down on ingredients. Sprinkle evenly with black pepper and parsley. Cover rolls with reserved tops; press down again. To ensure that the sandwich is perfectly moist, wrap tightly in plastic wrap and refrigerate 2 to 3 hours before serving. From the files of Al Rice, North Pole Alaska. Feb 1994
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BEST TUNA SALAD RECIPE | easy & healthy
Tuna salad is a light and fresh comfort food classic. Made with a few simple ingredients it's an easy, flavorful and healthy lunch or dinner recipe.
Serve tuna salad in a sandwich, wrap it in lettuce, or stuff it in avocado halves for a healthy, throw-together meal. You really can't beat a classic tuna salad, and this version is the best! Enjoy!
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How to Assemble the Ultimate Delicious Sandwich | Bon Appétit
Hero, hoagie, sub, whatever choose to call it, this is one delicious sandwich. In this episode of You're Welcome season 2, Bon Appétit's editor-in-chief Adam Rapoport drops some knowledge on how to pack your sandwich with flavorful goodness.
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How to Assemble the Ultimate Delicious Sandwich | Bon Appétit
The Best Tuna Fish
The Best Tuna Fish
(4) 12oz cans of Tuna Fish in water
Miracle Whip as much as you want
Sweet Relish as much as you like
1 small onion
1 tablespoon of sugar
6 large boiled eggs
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JOHNNY MEATBALLS MAKES A TUNA HERO & MINI MEATBALL SOUP!
JOHNNY ASSEMBLES A TUNA SANDWICH WITH A BOWL OF MINI MEATBALLS AND ORECCHIETTE MACARONI. THE POOR MAN'S SURF AND TURF!
Spicy Tuna Donburi - How To Make Sushi Series
Master Sushi Chef Hiroyuki Terada shows you how to make this amazing and delicious dish...Spicy Tuna Donburi which is basically Spicy Tuna on top of some freshly steamed sushi rice.
This dish is currently on our menu and is a very popular dish. The difference between fresh tuna and frozen tuna is like night and day, so be sure to seek fresh sushi grade tuna and enjoy this dish.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
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