First of all, it called for poaching the tuna steaks in olive oil and I just couldn't see wasting all of that oil, so I poached them in a white wine (Pichetti Vineyards, White Pavone). Secondly, my remoulade turned out really attrocious. So, I made my own less-ghetto verson of tarter sauce with sour cream, spices, and pickles:D Gasp!
Les went to the store and picked up some roasted garlic sourdough bread from PW Market that was a very nice accomplishment to the fish.
Although the tuna turned out perfectly flaky, this was a completely bad to the bone meal that will not make it into my repertoire. It's way too calorie dense and my ass is not getting any smaller eating things like this!
1 comment:
I save my tuna poaching oil. It sits in a plastic container in the refrigerator. Poaching the tuna in olive oil is really, really tasty - and I don't even like tuna. It doesn't make it greasy - just very moist, so you need very little else to make a good tuna salad (sometimes I just use a bit of mayo, some cornichons, and a bit of shallot).
I will make you a proper tuna melt one of these days and you will love it. :)
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