2. Ingredients:
1 5-oz. can water-packed tuna, well drained
1/4 cup small-diced tomato
2 Tbs. minced red onion
1 Tbs. chopped Kalamata olives
1 Tbs. chopped fresh dill
1-1/2 tsp. red wine vinegar
1 tsp. extra-virgin olive oil
1 small anchovy, minced (about 1/2 tsp.)
Kosher salt and freshly ground black pepper
2 slices artisanal boule-type bread (about 5x3 inches, 1/2 inch thick)
3 oz. (1 cup) finely grated Comté, Emmentaler, or Gruyère
Preparation:
Position a rack 4 inches from the broiler element and heat the broiler on high.
In a medium bowl, combine the tuna, tomato, red onion, olives, dill, vinegar, olive
oil, anchovy, 1/4 tsp. salt, and a few grinds of pepper.
Put the bread on a rimmed baking sheet and broil until nicely toasted, 30 seconds to 1
minute. Remove the pan from the broiler, flip the bread over, and spread the tuna
mixture evenly over each slice. Sprinkle the cheese evenly over the tuna and continue to
broil until the cheese is melted and beginning to brown, 1 to 2 minutes. Serve.
3. 6 baby beets, greens removed and washed
2-1⁄2 Tbs. red-wine vinegar; more as needed
1 lemon, halved, plus 1 Tbs. freshly squeezed
lemon juice
8 baby artichokes, trimmed
1 cup plus 4 Tbs. extra-virgin olive oil
1⁄4 cup dry white wine
2 sprigs fresh thyme
Red pepper flakes
Kosher salt
3⁄4 lb. new potatoes
1 clove garlic, pounded to a smooth paste with a pinch of salt
1 Tbs. Dijon mustard
1 large egg yolk
1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
Freshly ground black pepper
2 not-so-hard-cooked eggs, peeled
1 handful arugula, preferably wild, or young dandelion (about 1 oz.
total), washed and dried
4. Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish.
Cover with foil and roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-
inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off
the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out
the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.
Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2
cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the
artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If
the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.
Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a
generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly
with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the
potatoes. Remove from the oven, vent the foil, and let cool at room temperature.
To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10
minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary
(you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.
Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the
vinaigrette. Set aside.
Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat
until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3
minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be
pink in the center.) Transfer to a plate and set aside.
Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black
pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in
and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the
other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve
immediately, passing the remaining vinaigrette at the table.
5. Ingredients:
8 oz salt cod, rinsed well
2 large baking potatoes, peeled, boiled, and mashed
without additions
1 cup heavy cream
5 cloves garlic, sliced thin
1 bay leaf
¼ teaspoon ground thyme
1/8 teaspoon ground cloves
¼ cup extra virgin olive oil
1/8 teaspoon white pepper
Salt to taste
6. Preparation:
1. Soak cod in a big bowl of water for three days, changing water
twice daily.
2. In a small saucepan, bring cream, garlic, bay leaf, thyme, and
cloves to a gentle simmer for 6-8 minutes, until garlic is just
tender. Remove bay leaf from cream and discard it. Process the
cream in a blender until garlic is completely pureed.
3. Drain the cod and discard the soaking water.
4. In a separate saucepan, cover the cod with water and bring to a
simmer. Drain the cod and add it, along with the garlic cream
and mashed potatoes, to an electric mixer fitted with a paddle.
Mix on low speed for 2 minutes, until the mixture is well
combined. Beat for an additional 30 seconds, adding the olive oil
in a slow stream. Season with salt and pepper; serve.
