Sunday, May 01, 2011

Tuna Steaks with Artichoke Tapenade and Zucchini

Monday 24 January

The steaks were marinated for an hour in olive oil, salt, white pepper, and thyme.

The tapenade was ca. 2 T. oil-cured tomatoes, 1 T green olive, 2 T black Moroccan olives, whizzed up fine in the robot-coupe with a drizzle of artichoke oil; then 1 T capers and 2 T artichokes in oil, given a few pulses to meld them in but leave chunks of artichoke.

Pan-fried the tuna to be rare, then rested it in the toaster-oven with tapenade on top while we fried zucchini strips in the same pan; deglazed with white balsamic, and put it all together.

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