{"id":3722,"date":"2015-03-05T07:30:08","date_gmt":"2015-03-05T07:30:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3722"},"modified":"2015-03-05T07:30:08","modified_gmt":"2015-03-05T07:30:08","slug":"tuna-with-fennel-seeds-chiles-tomatoleek-gratin","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3722","title":{"rendered":"tuna with fennel seeds, chiles; tomato\/leek gratin"},"content":{"rendered":"

\"tuna_fennel_leek_tomato\"<\/a><\/p>\n

This simple tuna preparation has appeared on our table repeatedly,\u00a0but the equally simple\u00a0leek and tomato\u00a0combination which accompanied it tonight, a modified version of an old Mark Bittman recipe<\/a>, had never made an appearance before. \u00a0It turned out to be\u00a0a standout, totally equal to the delicious\u00a0tuna.<\/p>\n

The two\u00a0dishes\u00a0are equally simple\u00a0to put together, and demand surprisingly\u00a0few ingredients, but there the similarity in preparation ends. \u00a0Because they are\u00a0very different when it comes to\u00a0the kind and amount of attention they need\u00a0in the minutes before being put onto plates, they seem to be made for the cook who wishes to avoid being\u00a0harried. \u00a0The tuna demands\u00a0only about three minutes of cooking, but\u00a0that has to happen just before it’s\u00a0served;\u00a0 the vegetables on the other hand can be assembled together leisurely and put into the oven an hour before (in fact they can be served merely warm rather than hot, guaranteeing there will be\u00a0little\u00a0last-minute stress for the cook). \u00a0 The combination makes\u00a0a great entr\u00e9e to serve to a couple of guests.<\/p>\n