Welcome to my lunch -
seared tuna
broccoli with cheese sauce
potato and dill salad.
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.
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.
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.
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.
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.
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.
Slightly rare tuna.
Delicious.
Flaky.
If you cook tuna until it's gray inside
then you've screwed it.
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