What's For Dinner
September 11 2007
Quick Meal: Tuna with Potato Salad and Basil Oil
For the Potato Salad:
1 small bag of New Red Potatoes
Salt
Pepper
2 Celery Hearts
1 small Red Onion
2-3 Tablespoons of Capers
Lemon Juice
Olive Oil
Wash your potatoes. Place in a pot and cover with water. Add some salt and boil until tender. While the potatoes are cooking, chop the celery hearts, and red onion. When the potatoes are cooked, drain them and place them on your serving plate. Cut them in half and while they are still hot, pour olive oil and lemon juice over them. Then add your celery hearts, red onion, and capers on top. Season with salt, pepper, and more lemon juice and olive oil if you like. For more veggies, add some chopped red pepper or some lightly steamed asparagus to the salad.
For the Tuna:
2-4 fresh Tuna steaks, ask the person at the fish counter which ones are good for grilling
Salt
Pepper
Wash and dry the tuna. Season with salt and pepper. Grill on a grill pan or on a grill until seared medium rare (or however you like your tuna cooked).
For the Basil Oil:
Pulse some fresh basil in a food processor with some olive oil until it's smooth and pourable. Use about 10 basil leaves and 1/4 cup of olive oil. Alternately, you could use some store bought pesto and a little extra olive oil.
Putting it together: Place some of the potato salad on your plate, then add a tuna steak. Spoon a little bit of the basil oil over the tuna. Enjoy.