Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
Ask Your Questions Now ›
Poached Chicken with Potatoes, Carrots, and...
Mushroom-Stuffed Chicken with White Wine Sauce...
Seared Tuna with a Olive Wine Sauce over Heirloom Tomatoes and Spring Greens
- 4 thick fresh tuna steaks
- Sea salt or kosher salt and fresh ground pepper
- 2 Heirloom tomatoes sliced not too thin. I like purple and orange, but whatever is available which looks good. This is also fine with just a good hearty red.
- 1 small fennel bulb sliced (not too thick)also roasted with the tomatoes
- Olive oil, salt, pepper and oregano to roast tomatoes and olive oil to sear the tuna steaks
- 4 tablespoons chopped kalamata and green olives
- 3/4 cup white wine
- 2 tablespoons fresh lemon juice plus 1 teaspoon lemon zest
- 1 teaspoon fennel seeds toasted
- 2 garlic cloves or approx 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper
- 4 cups approximately of mixed spring greens or Mesculin
- 1 lemon and a bit of olive oil
Greek inspired but fresh flavors. A simple white wine and olive sauce, with some wonderful roasted heirloom tomatoes and fennel over fresh greens and of course simple seared tuna.
I love to sear this with some baked fingerling potatoes with a greek flavor. A simple olive oil, oregano, salt and pepper with some lemon juice makes it easy and perfect as a side for this dish.
Also a simple pan sauteed cannelloni beans with garlic, oregano, salt and pepper is equally as good, just a few minutes and it makes a great side dish.
This sounds like a lot but it is is 4 stages, The tomatoes and fennel take no time to roast. The sauce, just minutes and the same with the tuna. The greens, right out of a bag or fresh if you choose. Either way works just fine.
- 1First I roast the tomatoes, and fennel they do not need to be served hot. In fact I prefer room temp. To a cookie sheet lined with parchment place the tomato slices and fennel slices, drizzle with olive oil, salt and pepper and oregano. Roast at 400 about 15 minutes. Don’t over cook. Remove and set aside.
- 2Also, while the tomatoes and fennel are roasting, toast the fennel, just use a dry skillet, a couple of minutes on medium and seeds are done. It really helps the flavor.
- 3Now prepare the tuna, make sure they set out about 15 minutes. Not ice cold. I just rub a little olive oil, salt and pepper on each side. Nothing more. Saute in olive oil on medium high (I prefer a cast iron skillet but use whatever you have). I like to get a nice crust so don’t move once you put it in the pan. Cook only a few minutes per side. As soon as you see some of the pink/red tuna getting white on the side, turn. It doesn’t take long and should be served medium rare. It will also to continue to cook a bit once removed. Remove from pan and cover with foil while you make the sauce.
- 4Now the sauce. In the same pan as the tuna add the olives, garlic and red pepper. Cook just a minute and add the white wine and lemon juice and zest, and fennel seeds. Just reduce a couple of minutes. While the sauce reduced, mix the greens with just a little lemon juice, salt and pepper.
- 5To plate … Put a portion of salad on each plate. Then top on the greens 1 tomato slice, some fennel slices, and another tomato slice. Then slice each tuna steak and place on top of the tomato. Top with the wine and olive sauce.
- 6As I mentioned, some baked fingerling potatoes is great or some simple sauteed cannelloni beans. I is a great fresh dish with rich flavors.