TUNA-POTATO TERRINE WITH SOFT-COOKED EGG AND WHITE ASPARAGUS SALAD
Serves 4 to 6.
This recipe must be prepared in advance. From Jon Radle of Grand Cafe in Minneapolis.
For terrine:
• 3 medium Yukon Gold potatoes, peeled and diced into 3/4 -in. cubes
• 1 envelope powdered gelatin
• 1/4 c. freshly squeezed lemon juice
• 1/4 c. freshly chopped parsley
• 3 (6-oz.) cans no-salt-added tongol tuna packed in spring water, well-drained
• 1 c. mayonnaise
• 4 cloves garlic, peeled and minced
• Salt and freshly ground black pepper to taste
For salad:
• 6 eggs
• 1 bunch white asparagus, trimmed to 4-in. stalks
• 1 tsp. vegetable oil for sautéing
• 12 to 15 baby romaine lettuce leaves
• 2 tbsp. freshly chopped tarragon
• 1 tbsp. prepared horseradish
• 3 tbsp. Champagne vinegar
• 6 tbsp. extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 tbsp. olive oil or butter
• 6 to 8 slices bread of choice (a baguette works well)
Directions
To prepare terrine: Line a 1-quart pan or decorative mold with plastic wrap and reserve.
Bring potatoes to boil in lightly salted water and cook until soft but not mushy, about 10 minutes. Drain, reserving 1/4 cup of potato cooking liquid in a small bowl.
Sprinkle gelatin into cooking liquid and stir until dissolved. Allow mixture to cool slightly, then stir in lemon juice.
In a mixing bowl, combine cooked potatoes, parsley and tuna and mix well. Add mayonnaise, garlic, salt and pepper and gelatin mixture and mix until all ingredients are thoroughly combined.
Spoon tuna mixture into prepared pan (or mold), making sure it is spread evenly and well-compacted. Cover with plastic wrap and refrigerate until set, at least 3 hours.
To prepare salad: Place eggs in a large saucepan and cover with water until there is an inch or so above tops of eggs. Remove eggs and bring water to boil over high heat. Remove from heat and gently add eggs to heated water. Cover pan and allow eggs to steep for 7 minutes. Transfer eggs to a bowl of ice water. When eggs are cool to the touch, peel and reserve until ready to serve.
Bring a pot of salted water to a boil and cook asparagus until slightly firm, about 6 minutes. Transfer asparagus to a bowl of ice water and reserve.
Place a large sauté pan over high heat. When pan is quite hot, add 1 teaspoon vegetable oil. Add romaine leaves (working carefully to avoid splatter) and toss in pan until leaves are slightly charred and wilted. Remove leaves to a baking sheet and refrigerate until cool.
In a large bowl, combine cooled romaine and asparagus.
In a small bowl, whisk together tarragon, horseradish, vinegar and olive oil. Drizzle most but not all of vinaigrette over romaine and asparagus and toss until vegetables are lightly coated. Season to taste with salt and pepper.
To prepare toast: In a sauté pan over medium heat, warm 1 tablespoon olive oil (or butter). Add bread and cook until golden on 1 side, repeat with remaining bread and reserve.
To assemble: Slice 1/2-inch pieces of terrine on plates and lay a slice of toast next to each terrine slice. Slice peeled soft-cooked eggs in half and lay halves on toast slices. Top terrine with dressed salad and drizzle a bit of remaining vinaigrette over each plate. Season to taste with salt and pepper and serve.
Nutrition information per serving:
Calories690Fat52 gSodium645 mg
Carbohydrates29 gSaturated fat9 gCalcium71 mg
Protein28 gCholesterol245 mgDietary fiber3 g
Diabetic exchanges per serving: 2 bread/starch, 3 medium-fat meat, 7 fat.
TUNA "FLOWERS" WITH ZUCCHINI AND FENNEL
Serves 4 to 6.
From J.D. Fratzke of the Strip Club Meat & Fish in St. Paul. "Shredded carrots are optional, but a good, robust, chilled pinot gris is not," he said.
For flowers:
• 1 c. flour
• 1 tsp. sea salt
• 1 tbsp. grated Parmigiano Reggiano cheese
• 1 tbsp. baking powder
• 1 bulb fresh fennel, greens attached
• 1 zucchini
• Sea salt and freshly ground black pepper
• 2 eggs, beaten
• 2 cloves garlic, minced
• 2 (5-oz.) cans tuna packed in spring water
• Canola oil for frying
For sauce:
• 2 tbsp. olive oil
• 1 yellow onion, minced
• 1/2 c. white wine
• 1/2 c. freshly squeezed orange juice
• 1 (14.5-oz.) can organic diced tomatoes
• 1 tbsp. hot sauce, such as Sriracha
• 2 tbsp. unsalted butter
For garnish:
• Flat-leaf parsley
• Fresh fennel greens
• Freshly squeezed lemon juice
• Extra-virgin olive oil
• Shredded carrot, optional
Directions
To prepare flowers: In a large bowl, whisk together flour, sea salt, Parmigiano Reggiano and baking powder, and reserve.
Chop greens from fennel and reserve. Strip two outer layers of fennel bulb and, using a sharp knife or a mandoline, slice remaining fennel as thin as possible, then chop into 1/4-inch pieces.
Clip both ends of zucchini and, using a sharp knife or a mandoline, slice zucchini as thin as possible, then chop into 1/4-inch pieces. Place fennel and zucchini in a large bowl and season lightly with salt and pepper. Add beaten eggs, garlic and tuna (including water from can), toss until evenly coated and reserve.
To prepare sauce: In a medium saucepan over medium-high heat, warm olive oil. Add onions and cook until they become translucent and begin to brown. Add white wine and orange juice, reduce heat to medium-low and simmer 15 minutes. Add tomatoes and hot sauce and reduce heat to low.
To assemble: While sauce simmers, fold flour mixture into tuna mixture until a loose batter forms.
Place a large, nonstick sauté pan over medium-high heat. When pan is quite hot, pour in canola oil to coat bottom by about 1/4 inch. When oil begins to shimmer, place 1/3-cup-sized portions of tuna mixture into oil (sautéing 2 or 3 flowers at a time) and allow to brown in pan, about 2 minutes. When flowers become golden brown, flip and fry other side to golden brown. Remove from pan to a paper tower-lined platter, repeating until all batter is cooked.
When ready to serve, whisk butter into simmering tomato sauce. Divide tomato sauce evenly onto serving plates. Place 2 or 3 tuna flowers on each plate and crown with a small salad of parsley leaves and fennel greens. Dress with a kiss of lemon juice, extra-virgin olive oil and shredded carrot (optional).
Nutrition information per serving:
Calories405Fat25 gSodium775 mg
Carbohydrates28 gSaturated fat5 gCalcium93 mg
Protein18 gCholesterol94 mgDietary fiber3 g
Diabetic exchanges per serving: 2 bread/starch, 2 medium-fat meat, 3 fat.
ALBACORE TUNA BURGERS
Serves 2.
This recipe must be prepared in advance. From Burke Forster of Cafe Maude in Minneapolis.
• 2 (5-oz.) cans albacore tuna packed in water
• 2 tbsp. whole grain mustard
• 1/2 tsp. freshly minced rosemary, plus extra for tomatoes
• 1/4 c. shredded mozzarella
• 1 tsp. salt, plus extra for tomatoes
• 1 tsp. freshly ground black pepper, plus extra for tomatoes
• 2 eggs, beaten
• 1/2 c. dry bread crumbs, plus extra if needed
• 2 Roma tomatoes
• 1 tsp. olive oil, plus extra for patties if needed
• Canola oil for frying
• 1 lemon
• 2 tbsp. butter
• 2 burger buns
• 2 tbsp. prepared tartar sauce
• 1 handful arugula
• 2 tbsp. prepared black olive tapenade
Directions
To prepare burgers: Drain canned tuna -- but do not squeeze dry -- and place tuna in a large bowl. Add mustard, rosemary, mozzarella, salt and pepper and stir to combine. Add beaten eggs and bread crumbs and stir to combine. The mix should bind together and not be wet or dry; if too wet, add more bread crumbs, and if dry add olive oil until mixture binds together. Divide mixture into two equal sizes, shape into patties, wrap in plastic wrap and refrigerate at least 30 minutes.
To roast tomatoes: Preheat oven to 400 degrees. Line a rimmed baking sheet or roasting pan with aluminum foil. Slice tomatoes in half and season with salt and pepper and a pinch of minced rosemary. Place tomatoes on prepared baking sheet, drizzle with olive oil and roast until tomatoes are browned and shriveled, about 30 to 40 minutes. Remove from oven and cool.
To assemble: When ready to cook, brush a large, nonstick sauté pan with canola oil over medium-high heat. Fry burgers until browned on both sides, about 5 minutes per side; if burger isn't cooked long enough it may fall apart. Remove from heat and squeeze lemon over each burger. Spread butter on flat inside layer of buns, reduce heat to medium and grill until golden brown. Remove from heat and spread about 1 tablespoon tartar sauce on bottom bun. Add a layer of arugula, then add burger, two roasted tomato halves and 1 tablespoon tapenade. Add top bun and serve.
Nutrition information per serving:
Calories830Fat47 gSodium2,725 mg
Carbohydrates48 gSaturated fat15 gCalcium295 mg
Protein52 gCholesterol300 mgDietary fiber4 g
Diabetic exchanges per serving: 3 bread/starch, 6 medium-fat meat, 3 1/2 fat.
