Ahi Tuna Carpaccio With Basil Pesto Fettuccine And Heirloom Tomatoes
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
20
Romas (ripe)1 large
Tomato (yellow heirloom, cored)2 large
Tomatoes (red heirloom, cored)1 cup
Balsamic Vinegar4 cups
Virgin Olive Oil (extra)2 large
Shallot (minced)1 cup
Pine Nut (toasted)910 g
Fettuccine (dried)1 bunch
WatercressDirections:
1
Make Tomato Water In electric juicer, juice tomatoes
2
(Alternatively, purée tomatoes with 1/2 cup water in blender or food processor until liquid
3
) Line sieve with double layer of cheesecloth and set over large bowl
4
Pour tomato juice/purée into sieve and sprinkle with kosher salt
5
Refrigerate until tomato water has drained completely, at least 2 hours or overnight
6
In electric juicer, juice tomatoes
7
(Alternatively, purée tomatoes with 1/2 cup water in blender or food processor until liquid
8
) Line sieve with double layer of cheesecloth and set over large bowl
9
Pour tomato juice/purée into sieve and sprinkle with kosher salt
10
Refrigerate until tomato water has drained completely, at least 2 hours or overnight
11
Make Heirloom Tomato Salad Cut each tomato into 16 wedges, place in large bowl, and generously season with salt and pepper
12
In medium bowl, whisk together balsamic vinegar, olive oil, and shallots
13
Pour half of mixture over tomatoes, tossing gently to coat
14
Keep at room temperature, allowing tomatoes to marinate, at least 20 minutes and up to 1 hour
15
Cut each tomato into 16 wedges, place in large bowl, and generously season with salt and pepper
16
In medium bowl, whisk together balsamic vinegar, olive oil, and shallots
17
Pour half of mixture over tomatoes, tossing gently to coat
18
Keep at room temperature, allowing tomatoes to marinate, at least 20 minutes and up to 1 hour
19
Make Tuna Lay a long strip of plastic wrap on work surface and brush with olive oil
20
Place 1 tuna slice on plastic and brush with olive oil
21
Top with another sheet of plastic wrap
22
Using flat meat mallet or heavy-bottom sauté pan, gently pound tuna starting in the middle and working to outside edges in circular motion
23
Continue working until tuna is about 1/8 inch thick
24
Repeat with remaining tuna
25
Stack tuna slices (leave in plastic) on plate and refrigerate until ready to use
26
Lay a long strip of plastic wrap on work surface and brush with olive oil
27
Place 1 tuna slice on plastic and brush with olive oil
28
Top with another sheet of plastic wrap
29
Using flat meat mallet or heavy-bottom sauté pan, gently pound tuna starting in the middle and working to outside edges in circular motion
30
Continue working until tuna is about 1/8 inch thick
31
Repeat with remaining tuna
32
Stack tuna slices (leave in plastic) on plate and refrigerate until ready to use
33
Make Fettuccine Fill large bowl with ice cubes and water
34
Have strainer ready in sink
35
Bring medium pot of water to boil
36
Add pinch (1/16 teaspoon) of kosher salt and allow to dissolve
37
Lower basil leaves into water and stir 1 minute
38
Pour into strainer, then immediately plunge into ice bath to stop cooking
39
Once leaves are completely cool, drain and dry between layers of paper towel, pressing thoroughly
40
Coarsely chop basil
41
In blender on high speed, purée basil, garlic, pine nuts, and 2 cups olive oil until smooth
42
Scrape down sides of blender and add additional oil as needed to achieve smooth purée
43
Pour into small bowl and stir in cheese
44
Season with salt, pepper, and red pepper to taste
45
Cover and refrigerate until ready to use
46
In large pot of boiling salted water, boil fettuccine until al dente
47
While fettucine is cooking, fill large bowl with ice and tomato water
48
Drain fettuccine in colander, then submerge in iced tomato water to stop cooking and add additional flavor
49
Gently stir until well chilled
50
Drain well and place in large bowl
51
Toss with pesto and garnish with additional grated cheese as desired
52
Fill large bowl with ice cubes and water
53
Have strainer ready in sink
54
Bring medium pot of water to boil
55
Add pinch (1/16 teaspoon) of kosher salt and allow to dissolve
56
Lower basil leaves into water and stir 1 minute
57
Pour into strainer, then immediately plunge into ice bath to stop cooking
58
Once leaves are completely cool, drain and dry between layers of paper towel, pressing thoroughly
59
Coarsely chop basil
60
In blender on high speed, purée basil, garlic, pine nuts, and 2 cups olive oil until smooth
61
Scrape down sides of blender and add additional oil as needed to achieve smooth purée
62
Pour into small bowl and stir in cheese
63
Season with salt, pepper, and red pepper to taste
64
Cover and refrigerate until ready to use
65
In large pot of boiling salted water, boil fettuccine until al dente
66
While fettucine is cooking, fill large bowl with ice and tomato water
67
Drain fettuccine in colander, then submerge in iced tomato water to stop cooking and add additional flavor
68
Gently stir until well chilled
69
Drain well and place in large bowl
70
Toss with pesto and garnish with additional grated cheese as desired
71
Assemble dishes Carefully remove top layer of plastic from each tuna carpaccio and invert onto large chilled plate
72
Generously season with salt and pepper
73
Use 8 tomato wedges to form a circle around tuna
74
Use fork to twirl fettuccine into small, tight bunches and place in center of each tomato circle, on top of tuna
75
Garnish with sprigs of watercress and drizzle with remaining balsamic vinegar mixture and any pesto left in bottom of fettuccine bowl
76
Carefully remove top layer of plastic from each tuna carpaccio and invert onto large chilled plate
77
Generously season with salt and pepper
78
Use 8 tomato wedges to form a circle around tuna
79
Use fork to twirl fettuccine into small, tight bunches and place in center of each tomato circle, on top of tuna
80
Garnish with sprigs of watercress and drizzle with remaining balsamic vinegar mixture and any pesto left in bottom of fettuccine bowl