{"id":17621,"date":"2018-06-23T23:44:41","date_gmt":"2018-06-23T23:44:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17621"},"modified":"2018-06-23T23:44:41","modified_gmt":"2018-06-23T23:44:41","slug":"fennel-grilled-tuna-tomatoes-treviso-with-balsamic-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17621","title":{"rendered":"fennel-grilled tuna; tomatoes; treviso with balsamic, lovage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17645\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/tuna_treviso_golden_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We&#8217;re really crazy about tuna steaks prepared this easy way, and I don&#8217;t object to the fact it&#8217;s simpler than pie to do. What surprised me this time was how formidable a rival the vegetable accompaniment I&#8217;d chosen turned out to be. It too could hardly have been easier to prepare, which was also a surprise, since I normally go through all kinds of contortions to bring out the best in <a href=\"http:\/\/food.hoggardwagner.org\/?s=treviso+\">treviso<\/a>, or any of the other chicories I love so much.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17706\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/treviso.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two 8-ounce tuna steaks\u00a0from American Seafood Company, rinsed, dried, seasoned on both sides with sea salt and freshly-ground black pepper, then rubbed, tops and bottoms, with a mixture of a tablespoon of a wonderful dry Sicilian fennel seed from Buon Italia that had been crushed in a porcelain mortar and pestle along with a little dried\u00a0<em>peperoncino Calabresi secchi<\/em>\u00a0from Buon Italia, ending, also on both sides, with little more than a pinch of dried golden\/orange <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper<\/a>, pan-grilled above a medium-high flame (for only a little more than a minute or so on each side), finished on the plates with a good squeeze of the juice of an organic lemon from Whole Foods Market and a drizzle of olive oil, garnished with micro scallion from Two Guys from Woodbridge<\/li>\n<li>a small handful of golden cherry tomatoes from\u00a0Alex&#8217;s Tomato Farm, in Carlisle, New Jersey, at Chelsea&#8217;s Down to Earth Farmers Market on 23rd Street, washed, halved, heated inside an antique enameled cast iron porringer in a little olive oil, sea salt, and freshly-ground black pepper, garnished with micro red basil from Two Guys from Woodbridge<\/li>\n<li>one very-thinly-sliced spring garlic stem from Berried Treasures Farm or\/and one spring red onion from Norwich Meadows Farm (and maybe a small piece of shallot, also from Norwich Meadows Farm), heated in a tablespoon or more of olive oil inside a heavy pan until softened, before 2 medium heads of early, loose-leaf) treviso from Campo Rosso Farm, roughly chopped, added to the pan, along with some sea salt and freshly-ground black pepper, stirring all along until the radicchio had mostly wilted, finished with barely a splash of balsamic vinegar and sprinkled with chopped lovage from Two Guys from Woodbridge<\/li>\n<li>the wine was a Portuguese (Alentejo) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01885.html\">Esporao Monte Velho White 2016<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/www.newsounds.org\/\">New Sounds, streaming<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re really crazy about tuna steaks prepared this easy way, and I don&#8217;t object to the fact it&#8217;s simpler than pie to do. What surprised me this time was how formidable a rival the vegetable accompaniment I&#8217;d chosen turned out to be. It too could hardly have been easier to prepare, which was also a &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-17621","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\/17621","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17621"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17621\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}