![]() ![]() Tickets: $125 (includes meal, wine, tax, tip, and a signed copy of Always Home) Presented by Book Passage at Left Bank Brasserie, Larkspur For updates on this event and for additional event information, please subscribe to our e-newsletter. Et voila, we have the herby grilled tuna salad.Please note: This event has been postponed due to concerns for the health and well-being of our community. The finishing touch will be to just scatter some of your olives over top. And then we’ll add the peppers, which are nice sort of strewn over the top kind of like confetti. I’ll spoon some dressing just over the fish. Because it already kind of is separating along these lines, I’m just going to follow that. The tuna is next, which is when we reveal whether I have overcooked the fish or not. ![]() These will just get beautifully laid over top. Next, I’m just going to dress the tomatoes with a little bit more lemon juice, tiny bit of olive oil, and a little bit of salt as well. So then I will lay this down on my platter first. To assemble this salad, we will throw in the cucumbers. One thing I learned when I was working at my mom’s restaurant, Chez Panisse, when I was in college was to always cut through the stem scars. And then the last vegetable that we’ll prepare are the cherry tomatoes. I often cut things on the bias, which is how I describe that diagonal angle. To prepare the cucumbers, I like to just peel them partially. Next, we’re going to be peeling the peppers. I’m not a huge fan of like super, super raw seared tuna, which was oh so popular in my childhood in the 90s. When the peppers have this kind of black skin on both sides, that’s when you can take them off the grill. Close to the fire because you want to get those completely blackened. When your coals are hot is when you put your peppers on. And then that will just sit in this little marinade until we’re ready to grill. And then you’ll use the juice of half a lemon. It’s got a delicious flavor, kind of smoky and deep. It’s a tablespoon of Dijon mustard, couple of tablespoons of olive oil, couple pinch of salt. Next, we’ll make the marinade for the tuna. Add the acid and the olive oil, and whisk it all together to emulsify. Little at a time, you add back into your mortar and just pound. Next, you’ll take about a cup of basil leaves. It has a serrated sort of rigid interior which helps you really pulverize the ingredients. So to make the vinaigrette, I like to use what is called a Suribachi style mortar and pestle. ![]() And then while your coals are getting ready, that’s when you’ll make the vinaigrette, the dressing, and then also the marinade for the tuna. ![]() For this recipe, you’ll need sushi grade ahi tuna steaks, red bell peppers or smaller heirloom peppers, little gem lettuces, cherry tomatoes, Persian cucumbers, and whole or pitted olives. This version keeps it super, super light and fresh. This is kind of a adaptation of a nicoise salad with freshly grilled tuna. And I always like to go to the farmer’s market and see what they have and then sort of adapt accordingly. The majority of the ingredients for the salad are from the farmer’s market. It’s called a deconstructed salad nicoise. And today, I’m cooking an herby grilled tuna salad. Transcript Cooking Class | Fanny Singer The author’s riff on a salade niçoise incorporates market-fresh vegetables and grilled ahi tuna. ![]()
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