{"id":10020,"date":"2016-10-11T05:53:28","date_gmt":"2016-10-11T05:53:28","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10020"},"modified":"2016-10-11T05:53:28","modified_gmt":"2016-10-11T05:53:28","slug":"fennel-grilled-tuna-fennel-flowers-grilled-eggplant-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10020","title":{"rendered":"fennel-grilled tuna, fennel flowers; grilled eggplant, tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10022\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/tuna_eggplant_tomato.jpg\" alt=\"tuna_eggplant_tomato\" width=\"600\" height=\"450\" \/><\/p>\n<p>I pretty much hate Xmas, but I can&#8217;t help\u00a0think of that hugely overworked holiday when I look at the picture above.<\/p>\n<p>Sorry.<\/p>\n<p>On the other hand this\u00a0tuna preparation has become another\u00a0year-round classic for the 2 of us, although there are subtle variations each time, and it&#8217;s one which becomes easier to put together with each outing. The eggplant the accompanying vegetable, is also open to an almost infinite number of possibilities, each of them as simple\u00a0to prepare as the\u00a0fish.<\/p>\n<ul>\n<li>two 7-ounce\u00a0tuna steaks from P.E. &amp; D.D. Seafood, rubbed top and bottom with a mixture of dry Italian fennel seed and a little\u00a0dried <em>Itria-Sirissi<\/em> chilis (<em>peperoncino di Sardegna intero<\/em>) from <em>Buon Italia<\/em>, which had \u00a0been ground together in a mortar-and-pestle, the surfaces of the tuna additionally seasoned with salt, and pepper, the steaks pan-grilled for only a little more than a minute or so on each side, finished with a good squeeze of lemon, scattered with fresh fennel flowers from Rise &amp; Root Farm, and drizzled with a very good olive oil<\/li>\n<li>one\u00a0Sicilian\u00a0(heirloom) eggplant, from Norwich Meadows\u00a0Farm, sliced into 1\/2-inch rounds, brushed with olive oil, chopped garlic form Race Farm, chopped peppermint from\u00a0Lani&#8217;s Farm, salt, and pepper, pan grilled, turning 3 times, removed to a platter, a which time more than a handful of small cherry tomatoes from Stokes Farm were introduced to the hot grill, the tomatoes then shoveled about the ridges until they had softened just a bit, eggplant and tomatoes sprinkled with more chopped mint and brushed with good olive oil, drizzled with a bit of lemon juice and a little\u00a0olive oil, then put aside to rest for a short while at room temperature\u00a0while the tuna was grilled<\/li>\n<li>the wine was an Italian (Sardinia) white,\u00a0<a href=\"http:\/\/www.thewinebowgroup.com\/our-brands\/argiolas\/selegas-nuragus-di-cagliari-doc\/\">S&#8217;elegas Nuragus di Cagliari DOC 2014<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10025\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/Hans_Werner_Henze-1.jpg\" alt=\"LIH1958004W00003\" width=\"600\" height=\"443\" \/><\/p>\n<ul>\n<li>the music was <a href=\"https:\/\/www.theguardian.com\/music\/2005\/sep\/23\/classicalmusicandopera.shopping\">a recording of<\/a>\u00a0<em>two<\/em>\u00a0wonderful early-1950s radio operas by <a href=\"https:\/\/en.wikipedia.org\/wiki\/Hans_Werner_Henze\">Hans Werner Henze<\/a>, &#8216;Ein Landarzt&#8217; and &#8216;Das Ende Einer&#8217;<\/li>\n<\/ul>\n<p>[the image at the bottom, of the 21 or 22-year-old Henze, was taken in 1958 by Herbert List, and\u00a0it&#8217;s\u00a0<a href=\"https:\/\/pro.magnumphotos.com\/Catalogue\/Herbert-List\/1958\/Hans-Werner-HENZE-German-composer-1958-NN138093.html\">from Magnum Photos<\/a>]<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I pretty much hate Xmas, but I can&#8217;t help\u00a0think of that hugely overworked holiday when I look at the picture above. Sorry. On the other hand this\u00a0tuna preparation has become another\u00a0year-round classic for the 2 of us, although there are subtle variations each time, and it&#8217;s one which becomes easier to put together with each &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-10020","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10020"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10020\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}