Bella Brava refreshes their menu!

Pan Seared Tuna with Roasted fingerling potatoes, artichokes, fennel and heirloom tomatoes with arugula, oven dried tomato pesto and honey basil vinaigrette

 

Roasted Fingerling Potatoes, artichokes, fennel and heirloom tomatoes

 2 #        Fingerling potatoes

1 ea.    Fennel bulb

1 can   Artichoke hearts, rinsed and drained

1 pint  Heirloom cherry tomatoes

½ cup  Olive Oil

1 tsp.   Ground black pepper

2 cups   Arugula – to use later in recipe

 

Pre-heat oven to 425 degrees

Wash potatoes, fennel and tomatoes

Cut potatoes and tomatoes in half lengthwise Slice fennel in half from the stem top down to the root end.  Remove the tough core by the root end, and any tough stems Slice fennel in 1.4 inch pieces Quarter artichoke hearts In a metal bowl, add fingerling potatoes, ¼ cup olive oil, salt and pepper and toss.

Place on a small sheet tray and roast in oven for 15 to 20 minutes or until cooked through.

In the same metal bowl, add fennel, artichokes, tomatoes, ¼ cup olive oil and toss.

Place on a sheet tray and roast for 10 - 15 minutes.

Remove from oven and let rest.

 

Oven Dried Tomato Pesto

 

2 pints    Cherry or grape tomatoes, washed and cut in half lengthwise

¼ cup      Olive oil

1 tsp        Salt

1 tsp        Pepper

 

Pre-heat oven to 250 degrees.

In a metal bowl, toss all ingredients until coated Place on a small sheet tray, cut side up, and roast for 45 minutes Rotate tray every 15 minutes until caramelized Remove from oven and let cool.

 

1 cup     Parmesan Cheese, grated

2 cups    Basil leaves

1 cup     Pine Nuts, toasted

3 Tbsp.  Garlic, minced

1 Tbsp.  Ground black pepper

1 cup     Olive Oil

 

In a food processor add tomatoes, oil, parmesan, basil, pine nuts, garlic and pepper.

Mix or pulse mixture until almost smooth.  You should be able to see all ingredients in pesto mixture Transfer to a bowl

 

2 #   Ahi tuna, cut into 4 oz. portions – keep in refrigerator

 

Honey Basil Vinaigrette

 

2 oz.           Basil leaves

3/4 cup      Honey

1 cups        White balsamic vinegar

1 Tbsp.      Salt

½ tsp.        Ground black pepper

2 cups        Olive Oil

In a blender, add basil, honey, vinegar, salt and pepper On slow speed blend ingredients Slowly add olive oil until emulsified Transfer to a bowl

Now that all ingredients and recipes are ready, you can put the dish together

In a short stock pot or rondeau, add ¼ cup grapeseed or vegetable oil over medium heat Add fingerling potatoes and fennel, artichoke and heirloom tomato mixture Saute for 10 minutes, stirring frequently After 10 minutes, add 2 cups arugula and 2 Tbsp. oven dried tomato pesto Mix until everything is incorporated and coated Turn heat to medium low heat, stirring frequently Cook until tuna is done

In a non-stick pan, heat grapeseed or vegetable oil over medium heat Lightly coat tuna steaks with a little basil vinaigrette Season with salt and pepper Sear steaks for two minutes on each side for medium rare Cook longer for more well done tuna Once cooked to your liking, place tuna on a cutting board to rest

 

To plate

Place potato fennel mixture in middle of plate or platter Slice tuna in half or smaller pieces and place around potato fennel mixture Drizzle tuna with honey basil vinaigrette Enjoy!!

 

 

 

 

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