Tuesday, September 05, 2006

Low Labor Day

Hot, Hot, Hot!

That’s my excuse for a low energy Labor Day holiday.

Not the oft repeated insinuations about some sort of innate laziness (I moved much more than the dog, let alone the furniture!).

So we tried to keep it cool.



We made a white bean salad, with roasted red peppers. And some lemon zest and parsley. A perfect late summer salad.

And dry-seared some tuna fillet, rolled in a spicy mixture, to go on top.

With a sprinkle of gremolata to add some color and highlight the lemony flavor.



The dry-searing of the tuna results in a bit of a spicy crust on the outside of the tuna, with the inner remaining deep purple and basically raw. You get the full tuna flavor with a nice background heat.

The salad was made early in the day, before all the kitchen utensils melted in the afternoon heat. So the flavors had lots of time to combine.

The tuna got seared in just a few minutes. Hardly time to heat up the whole kitchen.

Despite the simplicity, the flavors were wonderful. A real late summer treat!

Just the thing when you’re in tight competition with a hound dog and some furniture to see who can expend the least energy!




Seared Tuna on White Bean Salad with Gremolata
Loosely based on a recipe by Emeril Lagasse
Adapted by surfindaave
Serves 4

Ingredients:
2 to 2.5 pounds of fresh tuna fillet, divided into four similar sized pieces

For the spice rub:
2 tbsp paprika
1 tsp cayenne pepper
1 tsp cumin
1 tbsp onion powder
1 tbsp salt
1 tbsp chili powder
1 tbsp dried oregano
1 tsp cinnamon (optional, but adds an interesting nuance)

White Bean Salad (recipe follows

For the gremolata:
2 tbsp finely chopped parsley
2 tbsp chopped capers
1 clove garlic, minced
1 tbsp lemon zest
salt, pepper

Combine the spice rub ingredients in a small bowl. Rub the spice mixture onto all sides of the tuna fillets.

Combine the gremolata ingredients in a small bowl and reserve.

Heat a dry heavy skillet until hot over high heat. Place the tuna fillets on the hot skillet, and let sear for 1-2 minutes. Turn, and sear on the other side for an additional 1 minute. Remove to a cutting board. Slice across the grain, but not too thin.

Arrange some white bean salad on each of four serving plates. Arrange the tuna slices decoratively on top. Sprinkle with some of the gremolata. Serve. Enjoy!


White Bean and Roasted Red Pepper Salad
Recipe by Emeril Lagasse
Serves 4

Ingredients:
6 cups of cooked white beans, such as cannellini
2 red peppers, roasted and skin removed, chopped
½ cup red onion, chopped
juice from 2 lemons
zest from 1 lemon
1/3 cup chopped parsley
1/3 cup chopped cilantro
olive oil to taste
salt, pepper

Combine all ingredients. Let sit for an hour to combine flavors. Serve. Enjoy!


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1 Comments:

Blogger Erin S. said...

The tuna looks refreshingly un-hot. I'm in LA too and am praying for a freak rainstorm!

8:30 PM  

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