Monday, May 21, 2007

The New Sunday Night Suppers that get the senses going: Tuna Tartare

Deliberate beginnings since Monday is looming......

Here's a first of many of one of my recipes via blog.

Tuna Tartare for starters and to follow that ever expected pot roast for Sunday Night Supper.....

Quickie Sunday Night Pot Roast Supper

The Roast

Marinate the pot roast the night before with light doses of sea salt, fresh ground black pepper, onion powder, paprika, thyme powder, oregano powder, dried tarragon and dried parsley evenly on both sides of the roast.

Drizzle with a bit of olive oil to moisten on both sides.

Chill overnight.

Next morning - pour about 1/2 cup of white wine or a rose over the roast.

Cover the roast and bake with the 'Going to church method' at 250 degrees Fahrenheit for approximately 4 hours -gives you time to fix your hair, lip liner, gloss, grab a bagel and get the kids ready and drive to 11 a.m. service (I live in the South; church starts later).

The agnostic cooking method is at 325 degrees Fahrenheit for approximately 2.5 hours.

Pot Roast is juicier with a slow cook factor.

Remember to let the roast sit for a few minutes before serving with three cheese baby potatoes(Parmesan, white cheddar and mozzarella) with chopped beets & chives and brussel sprouts sauteed with olive oil, balsamic vinegar & sea salt.

Also - this is my quickie Sunday Night Supper method - so there's less fuss with the ingredients as well as skimping on the gravy which I need less of anyways.

Here's the Tuna Tartare

I love this recipe especially after a crazy back to back weekend of things to do, places to go, people to see and too much food served with deep fried this and that; over sauced and over taxed.......

Tuna Tartare

½ lb. fresh sushi grade tuna
2 garlic cloves finely chopped
1 tsp. of whole capers or 3-4 olives chopped (mix of Kalamata & green)
1-2 Tbsp. olive oil
sea salt to taste
fresh ground pepper to taste

Cut tuna in small bite size cubes. Be delicate with the handling and slicing of the raw tuna to help keep its composure.

Gently fold in chopped garlic and whole capers or chopped olives. Do a taste check for seasoning and add approximately 1 to 2 Tbsp. of olive oil, touch of sea salt and touch of fresh ground pepper to taste. Gently fold remaining ingredients into tuna. * Do not blend fresh lemon juice into the tuna mixture at this point; it will effect the coloration of the tuna from bright red to a dull gray.

Refrigerate while preparing the garnish.


Garnish

Freshly grated horseradish
Fresh basil finely chopped
Fresh lemons - juiced
Fresh Jalapeno pepper, seeded and finely chopped

Fresh lemons - quartered

Toss garnish ingredients lightly.

Serve Tuna Tartare immediately with toasted baguette slices and the garnish accompaniments on the side with sliced lemons.


Approximately four appetizer servings

(c)2007 photo & recipe courtesy of Melt Into Arts Inc.

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