We’re really crazy about tuna steaks prepared this easy way, and I don’t object to the fact it’s simpler than pie to do. What surprised me this time was how formidable a rival the vegetable accompaniment I’d chosen turned out to be. It too could hardly have been easier to prepare, which was also a …

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We had a guest, almost a last-minute guest, last night. I did however have enough notice to be able to purchase 3 servings of fish at the Union Square Greenmarket earlier in the day, and also one beautiful head of radicchio larger than one I would normally bring home. It all went swell. It was …

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This dinner was pretty simple, very straightforward, both for the ingredients and, at least for me, their treatment. The second thing I think worth mentioning is the fact that that this does not look like a December meal: Everything on that table that is fresh (fish, vegetables, herbs, fruit, cheeses [actually, only 3 of the 4], …

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I pretty much hate Xmas, but I can’t help think of that hugely overworked holiday when I look at the picture above. Sorry. On the other hand this tuna preparation has become another year-round classic for the 2 of us, although there are subtle variations each time, and it’s one which becomes easier to put together with each …

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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. …

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The colors, deeper than those displayed on these pages, suggest we’ve moved into late summer. Although it’s barely worth mentioning, there’s the fact that the same herb or vegetable was used in 2 or 3 different forms in 2 of the 3 items on the plates last night. It hadn’t really been a plan, but I ended up finishing the …

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I love these colors, and they taste as good as they look. On my second run-through in preparing spigarello, I remembered to slip the leaves off of their somewhat sturdier stems, but I forgot my other major admonition: be sure to blanch this green before sautéing it. Unblanched, it was more than a little bitter, at least until we squeezed more lemon and …

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looks like a holiday pastry   It may look a bit like a holiday treat, but it’s totally savory.  The tuna is ‘paved’ with crushed fennel seed and peperoncino, not colored sugar, and the red and green comes from the Chinese brassica and the most modern expression of the ancient Andean/Mexican cherry tomato. one 12-ounce tuna steak from …

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nightshades, with a little fish on the side   The meal ended up a great mix of flavors (and colors, clearly) but it was almost entirely fortuitous, to the extent that I feel my role was only to only to guide it into place. I had bought the tuna in the morning, and the red grape tomatoes in the picture, …

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I wasn’t even going to buy tuna on Friday, but I was sort of taken by the rich color of the Albacore steaks at the fish stand in the Greenmarket. I decided to try it, because it was new for me.  I was I also interested in learning how it would differ from Yellowfin, which I think is what has always …

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