Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [74]
2 teaspoons chopped tarragon leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup pitted halved black olives
1 medium tomato, preferably a yellow tomato, seeded and diced
Bring a large pot of water to a boil over high heat. Add the beans and cook for 2 minutes. Drain in a colander set in the sink, then refresh under cool, running water until room temperature. Set aside.
Heat a large skillet over medium heat. Swirl in 1 tablespoon standard olive oil, then add the tuna steak. Cook until medium-rare (a dark pink center), 3 to 4 minutes, turning once. Transfer to a cutting board and cool for 5 minutes.
Move your fingers across the tuna to find out which way the grain lies, then slice the steak against the grain into ½-inch-thick slices. If some of the strips are long, slice them in half or in thirds.
Whisk the vinegar, mustard, tarragon, salt, and pepper in a small bowl. Slowly whisk in the 6 tablespoons extra virgin olive oil.
Place the beans, tuna, olives, and tomato in a large bowl. Add the dressing and toss gently to serve. (Not recommended for storing.)
Variations: Substitute halved broccoli florets, trimmed and halved wax beans, sliced asparagus spears, or stemmed and halved sugar snap peas for the green beans.
Substitute a flavored olive oil, such as rosemary or basil oil, for the 6 tablespoons extra virgin olive oil in the dressing.
Substitute ¼ cup toasted sliced almonds and ¼ cup raisins for the olives.
For a main-course presentation, leave the tuna slices long. Dress the beans, olives, and tomatoes as indicated, spoon them over lettuce leaves on serving plates, and lay the tuna slices on top.
Poached Salmon Salad
Have lots of crunchy bread on hand for open-faced sandwiches. Makes 4 servings (can be halved, doubled, or tripled)
1½ cups dry vermouth or dry white wine
1½ cups water
2 bay leaves
1 pound skin-on salmon fillet, cut in half widthwise
2 tablespoons mayonnaise, homemade or purchased (regular, low-fat, or fat-free)
2 tablespoons sour cream (regular, low-fat, or fat-free)
2 tablespoons minced cornichons (about 5) or dill pickles
2 teaspoons capers, drained and chopped
2 teaspoons minced dill fronds or 1 teaspoon dried dill
2 teaspoons lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper
Bring the vermouth or wine, the water, and bay leaves to a boil in a large skillet set over high heat. Add the salmon skin side down, cover, reduce the heat to low, and cook for 1 minute.
Remove the pan from the heat and set aside, covered, for 10 minutes. Transfer the salmon to a cutting board and continue cooling until easily handled.
Whisk the mayonnaise, sour cream, cornichons, capers, dill, lemon juice, salt, and pepper in a large bowl until creamy. Peel off the salmon skin, then crumble the fish into the dressing. Toss gently to serve.
To store: Cover and refrigerate for up to 2 days.
Variations: Substitute 3 tablespoons pickle relish or chowchow for the cornichons and capers.
Substitute stemmed thyme, minced oregano leaves, or parsley leaves for the dill.
Substitute lime juice for the lemon juice.
Omit the ground pepper and add a few dashes of hot red pepper sauce or chili oil with the salt.
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Mayonnaise and Its Progeny
There’s nothing like homemade mayonnaise, a classic French sauce that’s an emulsion of egg yolks, oil, acid, and seasonings. We cook the eggs first so there are no issues with eating raw eggs.
Basic Mayonnaise
Makes about 1¼ cups
2 large egg yolks 2 tablespoons water
1½ tablespoons lemon juice
½ teaspoon dry mustard
½ teaspoon salt
A couple of dashes hot red pepper sauce to taste
1 cup canola, corn, or vegetable oil
Whisk the egg yolks, water, lemon juice, dry mustard, salt, and hot red pepper sauce in a small saucepan until smooth. Set the pan over low heat and cook, whisking constantly, until the first bubble appears. The moment it does, remove from the heat and whisk constantly for 1 minute.
Pour the contents of the pan into a food processor fitted with the chopping blade or a large