I couldn’t decide whether to serve tomatoes or peppers with the tuna last night, and then I realized the decision had already been made for me: Since there really weren’t enough tomatoes, and those that I had were very ripe, I ended up combining them with the pepppers.
- two thick 7-ounce tuna steaks from P.E. & D.D. Seafood, rubbed top and bottom with a mixture of dry Italian fennel seed and a little dried Itria-Sirissi chilis (peperoncino di Sardegna intero) from Buon Italia, both ground together in a mortar-and-pestle, their surfaces additionally seasoned with salt and pepper, pan-grilled over a high flame for only a little more than a minute or so on each side, removed to the plates, finished with a good squeeze of lemon from Whole Foods, scattered with some chiffonade-cut red sorrel from Norwich Meadows Farm, and drizzled with a very good olive oil
- four medium banana peppers (light yellow and one darker, one orange) and one green Anaheim pepper, all from a friend’s Lower Hayfields Hudson Valley garden, seeds and pith removed, very roughly chopped, sautéed over a high flame until slightly carmelized, a part of a small red Calabrian pepper from Campo Rosso Farm, finely-chopped, added a bit earlier, the heat turned down and a large handful of small red cherry tomatoes, also from Lower Hayfields, tossed into the pan and heated until they had begun to break down, the vegetables finished in the pan with the addition of chopped fresh oregano leaves from Stokes Farm, and a dash of balsamic vinegar, divided onto the 2 plates, where they were sprinkled with a little micro bronze fennel from Two Guys from Woodbridge
- the wine was a California (Central Coast) rosé, 99 Barrels Derek Rohlffs Santa Lucia Highlands Rose 2015
There was a small fruit and cheese course.
- seven striped yellow figs from California, via Eataly, and tiny amount of a terric blue cow cheese, ‘Barden’, from Consider Bardwell Farm