Skip to main content

Tuna Salad

tuna_salad


Ingredients:
1  pound fresh or frozen tuna steaks, cut 1 inch thick
3  tablespoons sherry vinegar
2  tablespoons finely chopped shallots
1  tablespoon Dijon-style mustard
2  tablespoons olive oil
1  anchovy fillet, rinsed and mashed
Salt (adequate)
Black pepper (adequate)
8  ounces tiny new potatoes, quartered
6  ounces green beans
6  cups Bibb or Boston lettuce leaves
3/4  cup thinly sliced radishes
1/2  cup black ripe olives, pitted


Methods:
01.Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in a small bowl combine vinegar and shallots.Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy; season to taste with salt and black pepper. Remove 1 tablespoon of the dressing for brushing fish; set aside remaining dressing until ready to serve.
02.Brush the 1 tablespoon dressing over both sides of fish. Place fish on the greased, unheated rack of a broiler pan.Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Cut fish into slices.
03.Meanwhile, in a medium saucepan cook potatoes in boiling water for 7 minutes. Add green beans; cook for 2 minutes more or until potatoes are tender. Drain and cool slightly.
04.To serve, arrange fish, potatoes, green beans, lettuce leaves, radishes, and, if desired, the olives on 4 dinner plates. Serve with the remaining dressing.

Labels:

Comments

Post a Comment

Popular posts from this blog

Canneloni Gratin

Ingredients:(Serving for 4 person) * 1 onion 1 carrot half bunch parsley * 50g butter * 200g ground beef * 2 cans luncheon meat * salt, ground black pepper * 400g tomato * 2 tbsp spicy ketchup * 12 lasagna sheets * 150g grated Parmesan cheese Methods: 01. Wash, peel and grate the onion and the carrot. Chop the parsley. Shallow fry them on butter for 2-3 minutes, then add the beef and the luncheon meat cut to small cubes. Fry together for 10 minutes and season with salt and pepper in the meantime. 02. Cut the stalks of tomatoes, purée the tomatoes in a blender and strain though a sieve into a pot. Add the ketchup, cook for 10 minutes during while it slightly thickens. Cook the pasta in lightly salted water, strain and drain well. Stuff each piece of pasta with the meat paste and roll it firmly – this results in a shape resembling cannelloni. 03. Pour the tomato sauce in a casserole and place the stuffed pasta rolls next to each other with the folded side down. Sprinkle cheese on top and...
Post a Comment
Read more

Kung Pao Chicken

Ingredients: *2 boneless chicken breasts, about 6 ounces each Marinade: *1 tablespoon soy sauce *1 teaspoon Chinese rice wine or dry sherry *2 teaspoons cold water *2 teaspoons cornstarch Sauce: *1 tablespoon dark soy sauce *2 teaspoons light soy sauce *1 tablespoon black or red rice vinegar, or red wine vinegar *1 tablespoon chicken broth or water *3 teaspoons granulated sugar *1/2 tsp salt *a few drops sesame oil *1 tsp cornstarch Other: *6 to 8 small dried red chili peppers, or as desired *2 garlic cloves, *1/2 cup skinless, unsalted peanuts *3 - 4 cups oil for deep-frying and stir-frying Methods: 01.Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. 02.In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. 03.Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. 04.Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Ca...
Post a Comment
Read more

Kuih Kosui

Ingredients： 100g palm sugar, roughly chopped 100ml water 60g white sugar 5 tbs rice flour 2 tbs topioca flour 1/2 tsp alkali water 50g grated young coconut 1/4 tsp salt Methods: 01.Place palm sugar and water in a small pan over medium heat. Simmer until sugar dissolves then add the white sugar. Stir until dissolved. Strain into a measuring jug and add enough room temperature water to yield a final quantity of 500 ml (2 cups) liquids. 02. Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkali water to form a batter. Strain. 03. Gently heat mixture in a double boiler until it just begins to thicken. Immediately remove pan from the heat. 04. Either pour batter into a shallow 16cm tray or pour from a jug into small Chinese wine cups, filling them 3/4 full. Steam 40 minutes for the large cake or 12 to 15 minutes, over low to medium heat , for the little cups. 05. Season the grated coconut with salt. Set aside. 06. Allow cakes to cool completely. Pla...
Post a Comment
Read more