{"id":4350,"date":"2015-05-28T23:35:36","date_gmt":"2015-05-28T23:35:36","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4350"},"modified":"2015-05-28T23:35:36","modified_gmt":"2015-05-28T23:35:36","slug":"tuna-and-fiddleheads-each-with-fennel-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4350","title":{"rendered":"tuna and fiddleheads (each with fennel); tomato"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/05\/tuna_fiddleheads_tomato.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4351\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/05\/tuna_fiddleheads_tomato.jpg\" alt=\"tuna_fiddleheads_tomato\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This was a slightly different version of a favorite recipe. \u00a0I had already bought a tuna steak at the Greenmarket and was about to head home when I spotted what turned out to be the last young fennel bulb on a table at Bodhitree Farm. \u00a0I usually &#8216;pave&#8217; tuna steaks with crushed fennel seed and dried chiles, and I thought that this time I might find a way to serve\u00a0it with fennel two ways.<\/p>\n<p>I hadn&#8217;t really brought home enough fiddleheads, and I wanted to use them as soon as possible, so most of the fresh fennel material went toward filling out\u00a0the portion of green vegetable on the plate.<\/p>\n<p>After\u00a0we had sat down and begun the meal\u00a0I decided that <a href=\"http:\/\/food.hoggardwagner.org\/2014\/12\/20\/tuna-steak-with-fennel-seed-chiles-two-kales\/\">the basic tuna recipe<\/a> doesn&#8217;t really need any gilding, but the combination of young fennel bulb, fiddleheads, and spring garlic was pretty\u00a0good, and subtly complex.<\/p>\n<ul>\n<li>a 12-ounce section of tuna loin\u00a0from Blue Moon Fish\u00a0Company, cut into two pieces,\u00a0rubbed on both sides with a mixture of fennel seed and dried peperoncini, ground together, seasoned with salt, and pepper, then pan-grilled for only a minute or so on each side, finished with a good squeeze of lemon, a drizzle of olive oil, and a sprinkling of fresh fennel fronds, chopped<\/li>\n<li>a few fiddleheads from Tamarack Hollow Farm,\u00a0one\u00a0thinly-sliced spring fennel bulb, and one spring\u00a0garlic from Keith\u2019s Farm, sliced lengthwise into two halves, all three vegetables pan-grilled for a few minutes, then combined with sliced stems from the fennel bulb and some chopped green parts from the garlic, after they had been lightly\u00a0cooked with\u00a0olive oil in a separate pan, the mix then seasoned and tossed with more olive oil<\/li>\n<li>small\u00a0ripe grape tomatoes from Kernan Farms, halved and then\u00a0briefly heated in oil, seasoned, and\u00a0finished with some torn leaves of\u00a0fresh New York rooftop basil from <a href=\"http:\/\/gothamgreens.com\/\">Gotham Greens<\/a><\/li>\n<li>the wine was a Spanish white,\u00a0<a href=\"http:\/\/www.riasbaixaswines.com\/recipes\/\">Abad\u00eda de San Campio Albari\u00f1o R\u00edas Baixas 2013<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=vZFA1_Obwok\">Handel Concerti Grossi, played by Tafelmusik<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This was a slightly different version of a favorite recipe. \u00a0I had already bought a tuna steak at the Greenmarket and was about to head home when I spotted what turned out to be the last young fennel bulb on a table at Bodhitree Farm. \u00a0I usually &#8216;pave&#8217; tuna steaks with crushed fennel seed and &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-4350","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\/4350","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=4350"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/4350\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}