{"id":11574,"date":"2017-02-09T21:31:23","date_gmt":"2017-02-09T21:31:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11574"},"modified":"2017-02-09T21:31:23","modified_gmt":"2017-02-09T21:31:23","slug":"fennel-grilled-tuna-sauteed-radish-collard-radish-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11574","title":{"rendered":"fennel-grilled tuna; saut\u00e9ed radish; collard, radish greens"},"content":{"rendered":"

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I have no idea how professional chefs manage to reproduce the same dishes over and over again; I’ve used this same tuna recipe more often than I can count, and it turns out at least a little different each time, even without half\u00a0trying.<\/p>\n

But then, reproducing the same dinner happens to be exactly what I’m never\u00a0trying to do\u00a0at home.<\/p>\n

As for an accompaniment to the tuna, I had realized early on that I didn’t really have enough collard greens left from a bunch whose largest portion had been put into service for\u00a0a previous meal<\/a>, so I decided to add a second vegetable, some radishes I had almost forgotten\u00a0were in the crisper, and to add their greens to the collards, or at least those that had still retained\u00a0their freshness.<\/p>\n

The fruits\u00a0of this improvisation – and good home economy – were delicious, and colorful as well.<\/p>\n

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