{"id":5567,"date":"2015-10-03T22:32:05","date_gmt":"2015-10-03T22:32:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5567"},"modified":"2015-10-03T22:32:05","modified_gmt":"2015-10-03T22:32:05","slug":"tuna-2-fennel-seed-forms-turnip-greens-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5567","title":{"rendered":"tuna, 2 fennel seed forms; turnip greens; tomato"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/tuna_turnip_greens_tomato.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5572\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/tuna_turnip_greens_tomato.jpg\" alt=\"tuna_turnip_greens_tomato\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I wasn&#8217;t even going to buy tuna on Friday, but\u00a0I was sort of taken by\u00a0the rich color\u00a0of the Albacore steaks at the fish stand in the Greenmarket.\u00a0I decided to try it, because it was new for me. \u00a0I was\u00a0I also\u00a0interested in learning how it would differ from Yellowfin, which I think is what has always been the ingredient in\u00a0one of my favorite dishes. \u00a0I looked on line and found that opinions about tuna species were all over the map; \u00a0after trying it myself, my\u00a0thoughts, our thoughts, at least as respects\u00a0searing the steaks is concerned, was that Yellowfin is better, for its\u00a0taste and, even more, for its\u00a0firmer texture.<\/p>\n<p>I had also brought home lots of tomatoes on Saturday, so some of them\u00a0were destined to end up on the same plate, and a bunch of turnips (Hakurei) which I had selected mostly for the beauty of their greens. \u00a0The turnips roots themselves will show up here soon.<\/p>\n<ul>\n<li>two 7-ounce tuna steaks from Pura Vida Fisheries,\u00a0rubbed with a mixture of dry fennel seed and one dried pepperoncino, ground together, additionally seasoned with salt and pepper, then pan-grilled for only a little more than a minute or so on each side, finished with a good squeeze of lemon, a sprinkling of <em>fresh<\/em> fennel seed from Lani\u2019s farm and a drizzle of olive oil<\/li>\n<li>six red grape tomatoes, slow-roasted with dried Italian oregano from Buon Italia, olive oil, and garlic cloves, halved lengthwise, from John D. Madura Farm<\/li>\n<li>turnip greens from Norwich Meadows Farm, wilted\u00a0in olive oil along with one halved garlic clove from John D. Madura\u00a0Farm which had been lightly-browned in the oil earlier<\/li>\n<li>the wine was a French ros\u00e9, <a href=\"http:\/\/frederickwildman.com\/national\/wine\/jaboulet-parallle-45\/cotes-du-rhone-rose\/2014\">C\u00f4tes du Rhone Parall\u00e8le 45 Ros\u00e9 2014<\/a><\/li>\n<li>the music was, among other work by other composers,\u00a0<a href=\"http:\/\/naxosdirect.co.uk\/items\/hoffmeister-symphonies--%5bhoward-griffiths-orchestra-della-svizzera-italia-%5d-%5bcpo-777895-2%5d-324712\">Franz Anton Hoffmeister&#8217;s Symphony in C Major<\/a>, which was likely\u00a0<a href=\"http:\/\/imslp.org\/wiki\/Symphony_No.2_in_C_major_(Hoffmeister,_Franz_Anton)\">composed around 1780<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I wasn&#8217;t even going to buy tuna on Friday, but\u00a0I was sort of taken by\u00a0the rich color\u00a0of the Albacore steaks at the fish stand in the Greenmarket.\u00a0I decided to try it, because it was new for me. \u00a0I was\u00a0I also\u00a0interested in learning how it would differ from Yellowfin, which I think is what has always &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-5567","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\/5567","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=5567"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5567\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}