Sunday, June 13, 2010

Wednesday Lunch. Seared Tuna, Maxine's Vinegar, Mustard, And Dill Potato Salad, And Broccoli With Cheese Sauce.

Welcome to my lunch - seared tuna broccoli with cheese sauce potato and dill salad.
I had a hankering for tuna the other day,
so here's my recipe for a delicious lunch menu.
First, I'm making one of my favorite potato salads - Maxine's Potato and Dill Salad.Whole red potatoes went into salted water.
Boil until just tender. Then I cut them into smaller pieces.
Here's the secret to this salad. Drain the potatoes and immediately pour cider vinegar over top. Toss to coat. Let sit while you prepare the dressing.
My ingredients for the dressing: about 1 tablespoon cider vinegar about 1 tablespoon Gray Poupon Dijon mustard about 1/2 cup ELBOO (Extra Light Bertolli Olive Oil) about 2 tablespoons chopped fresh dill I was making a small amount of tater salad. If you're making more taters, adjust dressing accordingly.
Whisk the vinegar and mustard, then gradually, slowly, whisk in the olive oil until you have a nice emulsion.
Pour dressing over top potatoes, coating.
Sprinkle in the dill and mix thoroughly. I would let this sit for at least an hour for the flavors to do their thang. Next up, broccoli. When I cook broccoli, I add it to boiling, salted water, cover, and boil for about 5 minutes until crisp-tender. For a change, I decided to make a cheese sauce for the broccoli.
I melted about a tablespoon of butter and added about a tablespoon of flour.
Whisk and cook the roux for about a minute.
Gradually add in milk (about 1/2 - 3/4 cup), whisking and cooking over low heat until nice and thickened.
Add in a handful of cheddar cheese.
Whisk until melted. Now, for my tuna.
I sprinkled my plate with freshly ground salt and pepper and grated lemon zest.
Place tuna fillets on plate and season the top.
Melt about 2 tablespoons butter until slightly browned and nutty, add in some ELBOO, and place fillets in pan. As in searing any type of meat, leave the meat alone. Don't poke it or push it around. Cook maybe 2 minutes each side.
Transfer tuna to a platter and make a sauce for it.
Add some butter to the pan, scraping up the goody bits.
Add the juice of one lemon.
Add in some capers.
And pour over tuna.
Wallah! (As Sandy would say.)
And here's our lunch. Meaty tuna with a zesty lemon/butter/caper sauce. Excellent dilly potato salad. And bright green broccoli with a cheese sauce.
You should really try this recipe. This potato salad is like none other.
Slightly rare tuna. Delicious. Flaky. If you cook tuna until it's gray inside then you've screwed it.

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