Sashimi Seared Tuna

QBabe

Last night we had the best tuna we've ever done on the egg. Sorry, but no pics...[p]It was coated with olive oil, then sprinkled both sides with kosher salt, freshly ground black pepper, turbinado sugar, Dizzy Pig's Raging River rub, and toasted sesame seeds. [p]QBH got the Mini Egg up to nuke temps and then seared the tuna for 30 seconds, rotated it and seared 30 seconds more on the first side, flipped, seared 30 seconds, rotated and seared 30 more seconds on the other side. Took it off and let it rest for about 5 minutes and then sliced it. It was absolutely perfect - a beautiful sear on the outside and gorgeous pink/red on the inside.[p]We served up with Rainbow Bell Peppers (sauteed on the egg in a grill basket), Lemon Spaghetti (a Giada de Laurentiis recipe) and Green Beans with Shallots and Bacon.[p]Outstanding![p]Tonia
:~)

Unknown

QBabe,
Sounds great! Do you have the "Lemon Spaghetti" recipe handy?

egret

That was me, Tonia......

QBabe

We served this up with a merlot that Mollyshark gave us at the Florida Fest called Smoking Loon, which was "egg"cellent. Thanks, Monica![p]Also, after the Egg sauteed peppers came off the cooker, they were tossed with a Black Olive Balsamic dressing that was wonderful. Basically, it was 1/4 cup olive oil, 1-2 tbsp balsamic vinegar, 1/4 tsp salt, 1/4 tsp pepper and 12 chopped black olives (I had kalamata, so that's what I used). Next time I might see how it would be if I puree the olives into the dressing, just for grins, but the chunks of olives throughout the peppers was nice, so not sure I'd change anything. [p]Cheers,
Tonia
:~)

QBabe

egret,[p]Lemon Spaghetti
from "Everyday Italian" by Giada de Laurentiis[p]2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
1/2 cup fresh lemon juice (2-3 fresh lemons)
3/4 tsp salt, or more to taste
1/2 tsp freshly grated black pepper, or more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tbsp fresh lemon zest (about 2 lemons)[p]In a large bowl, whisk the oil, Paremsan cheese, lemon juice, salt and pepper. Set the lemon sauce asice (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.).[p]Meanwhile, bring a large pot of salted water to boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce and toss with the chopped basil and lemon zest. Toss the pasta with enough cooking liquid, 1/4 cup at a time, to moisten. Season with more salt and pepper to taste. Transfer to bowls and serve.[p]My Notes:[p]I cut this recipe in half and STILL wound up with lots and lots. I also used angel hair instead of spaghetti and I grated some extra Parmesan cheese to have at the table to sprinkle on. One thing I might add to this is some crushed red pepper flakes, either at the table or with the lemon sauce. [p]This is a wonderful light side dish and went beautifully with the fish.[p]Enjoy,
Tonia
:~)[p]

egret

QBabe,
Thank you much. We tend to get into a "potato" rut, and this will be a very nice change......

Chubby

QBabe,[p]Your tuna sounds like a crowd pleaser![p]That "LemonSketty"...it's a good one for sure!!.
I make it for Ann sometimes if she's running late and wants a comfort type lite dinner!!
My twist in this one is to add capers to the sauce, some smashed and leave the rest whole for style points[p]...yummy!![p]
I get extra points for cooking Italian...for her![p]Have a good weekend and "hello"..... to the Larry![p]Evans

egret

Well, Chubby, aren't you clever! I hope to pick up a lot of pointers from you at Waldorf...... I've got 4 fatties cookin' with different rubs on each. Practicin' for Waldorf!