23
Mar

GRILLED TUNA WITH ARUGULA AND AIOLI

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GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES,SALADS

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