A few weeks ago, I raved about a new Italian cookbook called
A16 Food + Wine that has a delicious (and unique)
meatball recipe. Well, I'm still learning great things from it. This week, I made a
panzanella with tuna and capers, another item on the menu at the
launch party.
Lately I've been really into quiche. Quiche can be filled with random odds and ends of ingredients, are quick to throw together, and make delicious leftovers. This quiche recipe caught my eye because it combines two elements I wouldn't normally pair together, curry and canned tuna, to create one delicious dish.
Before my first attempt to make seared tuna, I was daunted by its sophistication. It wasn't until after that I realized the dish is deceptively foolproof — unlike chicken, you don't have to worry about whether it's cooked through.
Since the outside is seared quickly at high heat and the center of the steak is rare, the fish takes no time to cook.
Fish on the grill is classically Summer, and this Mediterranean inspired recipe is simple and fast. The caper sauce is chock-full of flavor, so make as much of it as possible. Toss the leftover sauce over a side of green beans, corn, Summer squash, or broccoli for a colorful, well-balanced meal.
Give tuna salad a gourmet makeover by using fresh tuna instead of its canned counterpart. In this delicious dinner recipe, the tuna steak is seared in a fennel, black pepper infused olive oil. Grown up ingredients — capers, garlic, and black olives — are stirred into the mayonnaise based dressing.
