When H was still at home, I always had to worry about preparing something for her that had protein, but was vegetarian, so I probably wouldn't have attempted such a fish-heavy meal, but that's one of the benefits of having an empty nest-I'm just cooking for me and J. We just arrived in Lake Toxaway, for the first three months of summer, and I had just re-stocked the kitchen. I got the extra large cart at Ingles, and it looked like I was buying for a family of ten!
|This cart doesn't look too healthy, but I promise the bottom is filled with produce!|
I took one of the two pieces of tuna I was planning on using for the entree, and cut it in half. (I'm only cooking for two people, and I always make way too much). Then I took the half and sliced it horizontally, to make two 1/2" thick pieces. Put a little olive oil on the cutting board then a slice of plastic wrap on top. Then covered the tuna with another slice of plastic. Next, I carefully pounded the piece of tuna, starting in the middle and sliding the pounder outward, until it was very thin but still intact. Since my piece of tuna was small, I had to make smaller circles than the recipe called for, so I found a round plastic top from a container from the deli to use as a guide (about 4 1/2" diameter). If you're using a larger, 4 oz. tuna steak, you will need a guide about 9" in diameter. I placed it on top of the plastic covered tuna and carefully cut around it, plastic, tuna and all. Did the same thing for the second piece of tuna. Then, the coolest thing...I had all those little pieces that were cut away from the circles, combined them to make a little ball, put between two plastic sheets, and carefully pounded it out and I had a third circle, which after chilling remained completely intact. No waste!
Leaving the tuna in the plastic, I stacked them together and put back in the refrigerator for 30 minutes. When I was ready to serve I just took them out, carefully peeled back the plastic and gently placed on large dinner plate, overlapping in a circular shape. Then, brushed olive oil generously over all three, sprinkled with salt and pepper, then the shallots and chives. Squeeze lemon juice all over, cleaned up the plates and served with the toasts.
I started Fabio's Tuna with Tomatoes and Capers while the tuna was chilling. It was done in basically 30 minutes, since I had already made a huge batch of Fabio's tomato sauce that morning, a really easy recipe. (saved 2 cups for dinner and froze the rest in ziploc bags). Both recipes are here.
The only things I changed on the recipe were that I seared the tuna really quickly in a really hot pan with grapeseed oil to get a little sear on the outside, and I served it over pasta.
There are many more recipes that I want to try in both cookbooks...they really are user friendly for home cooks! I seriously recommend you pick up a copy of both books. Next up, I'm going to attempt homemade pasta...