Herb Infused Tuna Steaks
Ingredients
- 3 sprigs rosemary, leaves stripped
- 6 sprigs thyme, leaves stripped
- 3 scallions
- 3 tablespoons extra-virgin olive oil
- 2 1-pound center-cut tuna steaks (about 1 inch thick)
- Kosher salt and freshly ground pepper
Directions
Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.
Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.
Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.
Transfer to a cutting board and let rest 5 minutes before slicing.
Roasted Vegetables
Ingredients
- 12 cloves garlic
- Kosher salt
- 2 large pasteurized egg yolks
- 1 1/2 cups light extra-virgin olive oil (or equal parts extra-virgin olive oil and grapeseed oil)
Directions
Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.
Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)
Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours.
Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables.
Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve.
Cauliflower 1 head, cut into florets: 30 minutes
Turnips 1 bunch, cut into wedges: 30 minutes
Fennel 1 bulb, cut into wedges: 30 minutes
Baby Carrots 2 bunches, trimmed: 30 minutes
Beets 2 bunches, trimmed: 45 minutes to 1 hour
Baby Red Potatoes 1 pound: 45 minutes to 1 hour
Sweet Potatoes 3 large, cut into wedges: 45 minutes to 1 hour
