Feb 21 - We had some leftover tuna from when we made Jalapeno-Citrus Tuna Steaks, so we rubbed off the remaining rub from that recipe and soaked them in the olive oil, sherry vinegar (why red wine vinegar is not good enough is beyond me), shallots, oregano, salt and pepper called for in this recipe and re-grilled for a few minutes. The first time through we really had not cooked the tuna enough for our taste so the re-grilling was not so bad. Anyway, it turned out great. The salad was very tasty. Mrs. Grill'n did most of the work on this one and it was yum. We were even able to find some good fresh haricots verts (thin green beans) which was a minor miracle in Wisconsin in February.
I am learning a lot about food and ingredients as I go through this. Mostly things I should have known already - like what a nicoise olive is or that butter lettuce is not the same as buttered lettuce. I think next time I am in the grocery store I will ask the kid stocking shelves if he knows where I can find the haricots verts!
Mark
Mrs. Grill'n says:
ReplyDeleteActually I didn't do any of the grill work! That is only for Mr. Wisconsin Grill'n. I just did some of the prep chopping. Mr. Grill'n is right about the recipe - it was delicious. Fresh tuna steaks in a Nicoise salad, with the tangy marinade? For us Nicoise salad lovers, it was a hit.