Dinner with friends

I had dinner the other night with friends (who happen to be fabulous cooks) and thought I would share the gorgeous presentation and meal with you.  The main course was seared tuna on a bed of simmered tomato with green beans, pitted olives and I think sprigs of thyme.  I have asked for the recipe and when it comes I will share it and give the chef her due.  Meantime for dessert we had the most beautiful strawberry tarts homemade of course.  Everything was so delicious I am still talking about it days later.  See below for some pics of the meal.  Promise to forward the recipe as soon as it comes.







Here is the recipe – from the above meal…
South of France Tuna
  • Sauté a bunch of sliced shallots in olive oil, add a lot of minced garlic
  • Toss in a big handful of fresh thyme –  leave some as whole twigs and some finely chopped (or just pull off the leaves and toss those in)
  • Cook this all on low until soft
  • Add a big pile of diced roma tomatoes (like, say, a dozen) and cook on high for a bit until tomatoes soften
  • Add about a tablespoon or two of tomato paste and about a third to a half of a bottle of heavy, full bodied red wine
  • Add a pinch of sugar if the tomatoes are too acidic plus salt and pepper – unless you are using super salty olives, in which case, don’t add salt
  • Toss in a lot of pitted black olives.  I like sun dried Moroccan the best but pitted Kalamata work too
  • Cook on a low simmer until tomatoes are really soft and everything reduces a fair bit
  • In the meanwhile, lightly coat fresh tuna steaks in olive oil, salt and pepper and grill until desired doneness.
  • While the fish is cooking, add more red wine to the sauce to taste, more tomato paste if needed, and a bunch of trimmed green beans
  • Cook for another 5 minutes or so
  • Serve the grilled tuna on top of  a generous serving of sauce. I think this is best served in pasta bowls.  Definitely needs to be accompanied by a crusty baguette.  This is also good with frozen tuna steaks that aren’t fresh enough to be seared and served.  Instead of grilling, cook the steaks in the sauce. I’ve also done this with tilapia and it works, but isn’t as tasty as tuna.

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