{"id":18940,"date":"2018-09-09T22:24:27","date_gmt":"2018-09-09T22:24:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18940"},"modified":"2018-09-09T22:24:27","modified_gmt":"2018-09-09T22:24:27","slug":"coriander-fennel-grilled-tuna-steak-heirloom-tomato-salad","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18940","title":{"rendered":"coriander\/fennel-grilled tuna steak; heirloom tomato salad"},"content":{"rendered":"

\"\"<\/p>\n

Thanks Mr. Oliver.<\/p>\n

Earlier in the day I had been looking around on line for something else, when I came across this video<\/a> of Jamie Oliver<\/a> describing how to make a tomato salad. I was a bit taken with his blokey charm, humor, and his physical expressiveness. I watched it through to the end.<\/p>\n

At that moment there was a pretty good stash of gorgeous heirloom tomatoes on the windowsill in our breakfast room, and it was clear they weren’t all going to wait around very long. I had already been thinking I’d have to use many of them in the dinner I’d be making that night, and at some point I realized what Mr. Oliver was describing was what I wanted to serve with my entr\u00e9e.<\/p>\n

I actually do own<\/em> one of his books (‘Jamie’s Italy’<\/a>, chosen probably for the pic of Jamie and his Cinquecento date on the cover), but now I was interested in what he would have to say about that night’s entr\u00e9e, a tuna steak I had picked up at our neighborhood greenmarket that afternoon. In the end I didn’t budge much from my go-to formula, but I decided to go with his suggestion of adding coriander seed to the fennel seed mix I always use.<\/p>\n

Adding the coriander turned out to be a brilliant move. I’ve decided to try yellow mustard seed next time (my idea, but at least partly inspired by the Jamie breakthrough).<\/p>\n

Our complements to the Naked Chef<\/a> for both our tomatoes and our tuna steaks!<\/p>\n