On my recent trip to the Fish Market, I had a list of all the fishy recipes we were doing this month for FFWD. If there was something there that fit the bill, I bought it! This sushi grade Ahi Tuna was absolutely gorgeous, to the point that I sort of felt bad cooking it. Oh, but it was good.
Dorie’s recipe is incredibly simple to follow and, aside from my side dishes, I could’ve had dinner on the table in 15 minutes flat. I ended up needing to cook up a Maine lobster tail I purchased for my husband, so that added to the time, and I roasted some red cabbage and quickly made the Piperade StirFry from Around My French Table. Since I’ve been so assiduous to mention any makeup recipes, I will note that I’m not counting that last as a make up as I’d already made it during my blogrest.
Here’s the proteins and the roasted cabbage. If you’ve not roasted cabbage this way, I highly recommend it. Slice it, brush on some olive oil, and sprinkle with salt and pepper. Bake in the oven at 375 for about 25 minutes, or until it’s starting to get a bit crispy. The sugars caramelize and it is just lovely.
My husband’s plate:
In the end, I just wasn’t in the mood to add the tuna to a salad, as Dorie suggested. But, I also did not want to throw it away as I ended up doing with the mussels (sob!). So, I made Marmitako, a spicy Basque Tuna Soup. It’s my own recipe–I’m part Basque (both French and Spanish) and love Basque food. I spent part of my honeymoon in the Basque country and the pintxos at the little bars were just…sigh. Definitely check it out: Marmitako!