Fresh-Pressed Olive Oil Club
Explore Recipes Page 28

Spicy Baked Tuna Steaks with Lemon and Capers

Posted on by The Olive Oil Hunter

Australia is surrounded by rich saltwater fishing grounds, home to species like bluefin tuna, monkfish, and barramundi. This recipe showcases tuna, but halibut, swordfish, or even salmon could be substituted. Garam masala is an Indian spice blend (see the recipe for Aussie Meat Pie), available online or in the international aisle of larger supermarkets.

Ingredients

  • Four 6-ounce tuna steaks
  • 1/4 cup extra virgin olive oil
  • 2 lemons
  • 1 teaspoon anchovy paste (optional)
  • Coarse salt (kosher or sea)
  • 1 1/2 tablespoons garam masala
  • 3 cloves garlic, peeled and smashed
  • 2 tablespoons brined capers, drained
  • Chopped fresh flat-leaf parsley, for garnish

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Place the tuna steaks in a nonreactive baking dish just large enough to hold them. Trim the zest off one lemon in broad strips. Juice the lemon. Whisk the lemon juice, anchovy paste, if using, and 1/4 teaspoon of salt into the olive oil. Pour the mixture over the steaks, then generously season the top of each with garam masala. Place the strips of lemon zest and garlic cloves in the oil surrounding the tuna, turning to coat. Sprinkle the capers evenly in the baking dish (in the oil and over the tuna).

Step 3

Roast the tuna for 10 minutes, then baste with the olive oil mixture. Continue to bake the fish until it flakes easily when pressed with a fork, about 5 minutes more, or until done to your liking.

Step 4

In the meantime, slice the remaining lemon into 4 wedges.

Step 5

After removing them from the oven, baste the tuna steaks once more. Using tongs, remove the lemon zest and garlic cloves from the olive oil mixture and discard.

Step 6

Arrange the tuna steaks on a platter or plates, then spoon some of the lemon and caper sauce over them. Sprinkle with parsley and serve with lemon wedges.

Serves 4

Coconut Carrot Cake

Posted on by The Olive Oil Hunter

This moist one-layer cake was adapted from a recipe that Club member Patti H. shared with us. Although the verdict is out as to whether coconuts are indigenous to Australia, they were brought by European settlers and grow in tropical regions in the north of the continent. If available, shavings of fresh coconut are a tasty addition to the chopped pecans.

Ingredients

For the cake:

  • 1/2 cup extra virgin olive oil, plus more for the baking pan
  • 2 cups flour
  • 2 ounces pecans, ground
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon powdered ginger
  • 2 cups finely grated carrots
  • 1/2 cup pineapple chunks, finely chopped
  • 1/2 cup pineapple juice
  • 1 cup unsweetened coconut flakes
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract

For the frosting:

  • 4 ounces mascarpone cheese, at room temperature
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 to 3 cups confectioners’ sugar
  • 1 cup unsweetened coconut flakes
  • 1 cup chopped pecans

Directions

Step 1

Preheat the oven to 350°F. Lightly oil a 9×13 baking pan. Sift together the flour, ground pecans, baking powder and soda, salt, cinnamon, nutmeg, allspice, and ginger.

Step 2

In a separate bowl, mix the carrots, olive oil, pineapple and juice, coconut, sugar, and vanilla. Fold in the flour mixture in 2 batches. Transfer to the pan and use an offset spatula to smooth the top, being sure to get it into the corners. Bake 35-40 minutes, until the tip of a knife placed in the center of the cake comes out clean.

Step 3

While the cake is baking, make the frosting. Whisk together the cheese, coconut milk, and the extracts until smooth. Beat in the sugar, a cup at a time, until it reaches a spreadable consistency (you may not need the full third cup). Fold in the coconut. When the cake is completely cool, use a large offset spatula to spread on the frosting, then sprinkle on the chopped pecans.

Yields 16 servings

Baked “Fried Zucchini”

Posted on by The Olive Oil Hunter

Traditional friend zucchini is such a popular appetizer, especially when dipped in zesty tomato sauce, but it’s almost always more breading and bland oil than a healthful way to eat your vegetables. My baked version offers all the taste you’re looking for in a way that elevates the zucs. For a quick and easy homemade sauce, see The Oil Olive Hunter Newsletter #137. 

Ingredients

  • 2 medium zucchini, sliced into 1/8-inch rounds
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup whole wheat flour, more as needed
  • 2 eggs
  • 1/2 cup freshly grated Reggiano-Parmigiano cheese
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper 

Directions

Step 1

Preheat your oven to 350°F. Line a rimmed sheet pan with parchment paper. Combine the zucchini slices and olive oil in a large bowl and toss to coat well.

Step 2

Set up three shallow bowls or pie plates. Put the flour in one, whisk the eggs in another, and in the third, stir together the cheese, panko, basil, salt, and pepper. One at a time, dust the zucchini slices with flour, dip them in the egg, then in the cheese mixture, and place them on the sheet pan. 

Step 3

Bake until the coating turns brown and crispy, for 40 minutes, rotating the pan halfway through.  

Yields 4 servings

Bresaola, Fig, Radicchio, and Gorgonzola Salad

Posted on by The Olive Oil Hunter

This recipe comes from King and Godfree—what started as an innovative grocery store in a historic 1870s building in Melbourne’s Little Italy neighborhood has blossomed into a vibrant destination with numerous eateries as well as other businesses. This recipe is pure simplicity but brings together flavorful ingredients. Bresaola is a luscious Italian cured meat made from beef rather than pork and is available at many stores selling charcuterie.

Ingredients

  • 2 teaspoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons balsamic vinegar from Modena
  • 2 teaspoons fresh lemon juice
  • Pinch of coarse sea salt
  • Pinch of freshly ground black pepper
  • 1 head radicchio, cored and shredded
  • 4 fresh figs, washed and quartered
  • 8 ounces bresaola, thinly sliced
  • 4 ounces gorgonzola dolce, cut into small cubes

Directions

Step 1

In a large bowl, whisk the olive oil, vinegar, lemon juice, and a pinch each of the salt and pepper until emulsified. Add the radicchio and toss to combine. Add the figs and toss again.

Step 2

Arrange the bresaola slices on a large platter or 4 individual plates and top with the radicchio mixture, dividing the figs evenly between the plates. Top with the cheese and a drizzle of olive oil.

Serves 4