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Fish: tuna and salmon

Tuna Alla Livornese
Ingredients:
4 tuna steaks, at least 1 1/2 inch thick (about 2 pounds total)
1 medium onion, chopped
3 cloves garlic, minced
1 pound chopped tomatoes
1/2 cup fresh, chopped parsley
6 tablespoons olive oil
salt and pepper
1/2 cup white wine
1 cup good quality black olives, pitted and coarsely chopped
4 teaspoons salted capers

Preparation:
Soak the capers in a bowl of water for 15 minutes. Drain and chop. In a heavy frying pan, heat 3 tablespoons of the olive oil. Once it is hot, add the onion and cook it until it is soft.
Add the garlic, and cook an additional minute or two. Add the wine, and cook until it is reduced by half.

Add the tomatoes and parsley, and season with salt and pepper.
Cook until thickened over low heat, about 20 to 30 minutes.
Season the steaks with salt and pepper, and in a separate frying pan, sear the steaks in the remaining oil on both sides for two minutes.
Add the tuna steaks to the sauce with the capers and olives, and spoon the sauce over the seafood.

Over low heat, cook an additional 5 minutes. Serve.

Tuna With Fresh Tomato Salsa
Ingredients:
4 tablespoons olive oil
4 (60z) tuna steaks (preferably at least 2 inches thick)
Topping:
2 cups small, ripe cherry or grape tomatoes
12 ripe, black olives
1 tablespoon chopped capers
1/4 cup fresh, chopped parsley
3 tablespoons extra virgin olive oil
1 garlic clove, finely minced
salt & pepper

Preparation:
Cut the tomatoes into bite sized pieces. Pit and coarsley chop the olives.
Combine both with the remaining topping ingredients, and set aside.
Brush your tuna steaks with the olive oil, and grill to your desired preference (I like mine very pink in the center).

Place a tuna steak on each of four plates, and divide the topping mixture on each. Serve!

Seared Peppered Tuna Steaks
Ingredients:
4 tablespoons olive oil
4 (6 oz) tuna steaks (preferably at least 2 inches thick)
1/2 cup olive oil
1/2 cup cracked black pepper. coarsely ground
lemons for serving if desired

Preparation:
Lightly coat each tuna steak with some olive oil, and roll them in the cracked black pepper. Press each side to make sure the pepper sticks well to the tuna.
If grilling, heat the grill to medium high heat, and cook the steaks two minutes on each side. If pan frying, heat a little olive oil in a heavy frying pan (a grooved pan works great), and sear on all sides for about two minutes.

Remove from the pan, and cut into slices and serve with lemon wedges on the side.

Salmon With Green Sauce
Ingredients:
4 salmon steaks, about 6-8 oz each
3 tablespoons olive oil
3/4 cups of seasoned bread crumbs
1 bunch rucola (arugula)
1 medium garlic clove
1/4 cup olive oil
splash of white wine vinegar
1 tablespoon dijon mustard or 1 tablesppon capers
Salt and Pepper

Preparation:
Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked.

Mix the remaining ingredients in a blender or food processor and pulse until blended. Serve each steak topped with a drizzle of the sauce.

Salmon With Lemon Basil Butter Sauce
Ingredients:
4 salmon steaks, about 6-8 oz each
3 tablespoons olive oil
3/4 cups of seasoned bread crumbs
For The Sauce:
1 1/2 sticks unsalted butter
juice of 1 large lemon
4 medium artichokes, cleaned, sauteed, and cut into eight pieces
4 to 5 sun-dried tomatoes, chopped
1 large garlic clove, peeled and minced
3 tablespoons chopped fresh basil
salt & pepper

Preparation:
Melt the butter in a heavy saucepan. Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat.
Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened.

Just before serving, stir in the fresh, chopped basil. Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside (cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked. Serve each steak topped with a scoop of the sauce.

Salmon Cooked In Parchment
Ingredients:
4 skinless salmon fillets, about 6 oz. each
2 tomatoes, seeded and finely chopped
1/2 small onion, diced
6 black olives, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 teaspoon balsamic vinegar
salt & pepper
parchment paper or tin foil

Preparation:
Preheat the oven to 400 degree F. Mix together the tomatoes, parsley, olives, onion, vinegar, and olive oil in a bowl. Season with salt and pepper.
Cut 4 pieces of parchment or foil about 12-13 inches square. Oil lightly, and place a salmon fillet on each one.

Next divide the tomato mixture evenly on top of each.
Fold the parchment or foil over the fish, and seal well on each side by folding the edges over several times. Place the packages on two baking sheets.
Bake until the salmon is cooked, about 15 minutes. Slide the packages onto a plate and serve.

Buon appetito!

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