From Cook's Illustrated
This salad is best served the day it is made; if it's been refrigerated, bring it to room temperature before serving. The pesto can be made a day ahead--just cook the garlic cloves in a small saucepan of boiling water for 1 minute. Garnish with additional shaved or grated Parmesan.
Serves 8 to 10 as a side dish
3/4 cup pine nuts
2 medium cloves garlic , unpeeled
Table salt
1 pound farfalle (bow ties) pasta*
1/4 cup extra virgin olive oil plus 1 additional tablespoon
3 cups packed fresh basil leaves (about 4 ounces)
1 cup baby spinach (packed), about 1 ounce
1/2 teaspoon ground black pepper
2 tablespoons fresh lemon juice from 1 lemon
1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup), plus extra for serving
6 tablespoons mayonnaise
1 pint cherry tomatoes , quartered, or grape tomatoes, halved (optional)
*My preference is just plain old linguine or maybe bucatini!
1. Bring 4 quarts water to rolling boil in large pot. Toast pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.
2. When water is boiling, add garlic and let cook 1 minute. Remove garlic with slotted spoon and rinse under cold water to stop cooking; set aside to cool. Add 1 tablespoon salt and pasta to water, stir to separate, and cook until tender (just past al dente). Reserve 1/4 cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in single layer on rimmed baking sheet, and cool to room temperature, about 30 minutes.
3. When garlic is cool, peel and mince or press through garlic press. Place 1/4 cup nuts, garlic, basil, spinach, pepper, lemon juice, remaining 1/4 cup oil, and 1 teaspoon salt in bowl of food processor and process until smooth, scraping sides of bowl as necessary. Add cheese and mayonnaise and process until thoroughly combined. Transfer mixture to large serving bowl. Cover and refrigerate until ready to assemble salad.
4. When pasta is cool, toss with pesto, adding reserved pasta water, 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining 1/2 cup nuts and tomatoes (if using); serve.
Monday, June 26, 2006
Friday, June 23, 2006
Pizza Margherita at Home
Excellent! Dad said it was the best he'd ever had.
Authentic recipes for this Neapolitan pizza call for an 800-degree oven, two days of proofing, and a dough expert's hands. We wanted real Margherita--hold the hassle.
The Problem: Classic pizza Margherita is characterized by a crispy crust garnished with nothing more than a thin veil of tomato sauce, creamy mozzarella, and fresh basil. The problem? Most of these recipes depend on the stratospheric temperatures of a commercial oven to deliver a sufficiently thin and crispy crust.
The Goal: We wanted to refit this classic pizza recipe for the home oven. And we didn't want our recipe to take too much time (no multiple rising sessions) or effort.
The Solution: Our tests proved that a great pizza crust depends more on tenderness and crispness than crumb structure, so we didn't need to spend much time kneading the dough to develop gluten (which gives bread chew). In fact, we found that a food processor made quick work of our dough, mixing it in just two minutes. We also found we could shape the dough right out of the food processor, eliminating one of the two rises most bread recipes require. After one only hour, we were ready to roll--but the wet, sticky dough was tricky to roll as thinly as we wanted. Our solution was to use 1 part cake flour to 2 parts all-purpose flour, a combination that made the dough more tender. Our pizza also stayed light and tender after baking for 10 minutes in a 500 degree home oven (pizza in a commercial 800-degree oven cooks in less than 4 minutes, not enough time to turn tough and chewy). Developing the topping was easy. We pulsed canned diced tomatoes in a food processor, drained them to avoid a soggy crust, and added just a little sugar, salt, fresh basil, and garlic. Adding the fresh mozzarella halfway through the baking time preserved its fresh creamy texture and milky flavor.
Pizza Margherita Add to Favorites Shopping List
This recipe requires a pizza stone and a peel. Convection ovens will produce a lighter, crispier pizza, and you will need to reduce the overall cooking time by a minute or two. You can shape the second dough round while the first pizza bakes, but don't add toppings until just before baking. You can let the dough rise overnight in the refrigerator if you like; place the dough balls on a floured baking sheet and cover with plastic wrap coated with nonstick cooking spray. If using mozzarella packed in brine, pat the cheese cubes dry before placing them on the pizza.
Makes two 12-inch pizzas
Dough
1 1/4 teaspoons instant yeast
1 cup water (8 ounces), room temperature
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting work surface and peel
1 cup cake flour (4 ounces)
1 1/2 teaspoons table salt
2 teaspoons sugar
Topping
1 (28-ounce) can diced tomatoes
1/2 teaspoon sugar
1 small clove garlic , minced or pressed through a garlic press (optional)
1/4 cup chopped fresh basil
table salt
8 ounces fresh mozzarella cheese (see note above), cut into 1-inch chunks
2 teaspoon extra virgin olive oil
1. FOR THE CRUST: Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees. In liquid measuring cup, whisk yeast into water to dissolve. In food processor fitted with metal blade, process flours, salt, and sugar until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms satiny, sticky ball that clears sides of workbowl, 1 1/2 to 2 minutes. (If after 1 minute dough is sticky and clings to blade, add 1 to 2 tablespoons all-purpose flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons water and process until dough forms ball.) Divide dough in half and shape into smooth, tight balls (see photo 1, above). Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume, about 1 hour.
2. FOR THE TOPPING: In clean bowl of food processor, process tomatoes until crushed, two or three 1-second pulses. Transfer tomatoes to fine-mesh strainer set over bowl and let drain at least 30 minutes, stirring occasionally to release liquids. Just before shaping pizza rounds, combine drained tomatoes, sugar, garlic (if using), 1 tablespoon basil, and 1/4 teaspoon salt in bowl.
3. TO SHAPE AND COOK THE PIZZAS: When dough balls have doubled in size, dust dough liberally with flour and transfer balls to well-floured work surface. Press one ball into 8-inch disk (photo 2). Using flattened palms, gently stretch disk into 12-inch circle, working along outer edge and giving disk quarter turns (photos 3 and 4). Lightly flour pizza peel; lift edges of dough round to brush off any excess flour, then transfer dough to peel. Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber spatula, leaving 1/2-inch border around edge. Slide onto stone and bake until crust begins to brown, about 5 minutes. Remove pizza from oven with peel, close oven door, and top pizza with half of cheese chunks, spaced evenly apart. Return pizza to stone and continue cooking until cheese is just melted, 4 to 5 minutes more. Transfer to cutting board; sprinkle with half of remaining basil, 1 teaspoon olive oil, and pinch salt. Slice and serve immediately. Repeat step 3 to shape, top, and bake second pizza.
Authentic recipes for this Neapolitan pizza call for an 800-degree oven, two days of proofing, and a dough expert's hands. We wanted real Margherita--hold the hassle.
The Problem: Classic pizza Margherita is characterized by a crispy crust garnished with nothing more than a thin veil of tomato sauce, creamy mozzarella, and fresh basil. The problem? Most of these recipes depend on the stratospheric temperatures of a commercial oven to deliver a sufficiently thin and crispy crust.
The Goal: We wanted to refit this classic pizza recipe for the home oven. And we didn't want our recipe to take too much time (no multiple rising sessions) or effort.
The Solution: Our tests proved that a great pizza crust depends more on tenderness and crispness than crumb structure, so we didn't need to spend much time kneading the dough to develop gluten (which gives bread chew). In fact, we found that a food processor made quick work of our dough, mixing it in just two minutes. We also found we could shape the dough right out of the food processor, eliminating one of the two rises most bread recipes require. After one only hour, we were ready to roll--but the wet, sticky dough was tricky to roll as thinly as we wanted. Our solution was to use 1 part cake flour to 2 parts all-purpose flour, a combination that made the dough more tender. Our pizza also stayed light and tender after baking for 10 minutes in a 500 degree home oven (pizza in a commercial 800-degree oven cooks in less than 4 minutes, not enough time to turn tough and chewy). Developing the topping was easy. We pulsed canned diced tomatoes in a food processor, drained them to avoid a soggy crust, and added just a little sugar, salt, fresh basil, and garlic. Adding the fresh mozzarella halfway through the baking time preserved its fresh creamy texture and milky flavor.
Pizza Margherita Add to Favorites Shopping List
This recipe requires a pizza stone and a peel. Convection ovens will produce a lighter, crispier pizza, and you will need to reduce the overall cooking time by a minute or two. You can shape the second dough round while the first pizza bakes, but don't add toppings until just before baking. You can let the dough rise overnight in the refrigerator if you like; place the dough balls on a floured baking sheet and cover with plastic wrap coated with nonstick cooking spray. If using mozzarella packed in brine, pat the cheese cubes dry before placing them on the pizza.
Makes two 12-inch pizzas
Dough
1 1/4 teaspoons instant yeast
1 cup water (8 ounces), room temperature
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting work surface and peel
1 cup cake flour (4 ounces)
1 1/2 teaspoons table salt
2 teaspoons sugar
Topping
1 (28-ounce) can diced tomatoes
1/2 teaspoon sugar
1 small clove garlic , minced or pressed through a garlic press (optional)
1/4 cup chopped fresh basil
table salt
8 ounces fresh mozzarella cheese (see note above), cut into 1-inch chunks
2 teaspoon extra virgin olive oil
1. FOR THE CRUST: Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees. In liquid measuring cup, whisk yeast into water to dissolve. In food processor fitted with metal blade, process flours, salt, and sugar until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms satiny, sticky ball that clears sides of workbowl, 1 1/2 to 2 minutes. (If after 1 minute dough is sticky and clings to blade, add 1 to 2 tablespoons all-purpose flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons water and process until dough forms ball.) Divide dough in half and shape into smooth, tight balls (see photo 1, above). Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume, about 1 hour.
2. FOR THE TOPPING: In clean bowl of food processor, process tomatoes until crushed, two or three 1-second pulses. Transfer tomatoes to fine-mesh strainer set over bowl and let drain at least 30 minutes, stirring occasionally to release liquids. Just before shaping pizza rounds, combine drained tomatoes, sugar, garlic (if using), 1 tablespoon basil, and 1/4 teaspoon salt in bowl.
3. TO SHAPE AND COOK THE PIZZAS: When dough balls have doubled in size, dust dough liberally with flour and transfer balls to well-floured work surface. Press one ball into 8-inch disk (photo 2). Using flattened palms, gently stretch disk into 12-inch circle, working along outer edge and giving disk quarter turns (photos 3 and 4). Lightly flour pizza peel; lift edges of dough round to brush off any excess flour, then transfer dough to peel. Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber spatula, leaving 1/2-inch border around edge. Slide onto stone and bake until crust begins to brown, about 5 minutes. Remove pizza from oven with peel, close oven door, and top pizza with half of cheese chunks, spaced evenly apart. Return pizza to stone and continue cooking until cheese is just melted, 4 to 5 minutes more. Transfer to cutting board; sprinkle with half of remaining basil, 1 teaspoon olive oil, and pinch salt. Slice and serve immediately. Repeat step 3 to shape, top, and bake second pizza.
Monday, June 19, 2006
White Birthday Cake
If you have forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the glass measure containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. You may also substitute lemon curd for the raspberry jam in the filling. If desired, finish the sides of the cake with 1 cup of sliced almonds.
Serves 12
Classic White Cake
Nonstick cooking spray
2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract (Dad doesn't like me to add this, so I omit it)
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Butter Frosting
16 tablespoons unsalted butter (2 sticks), softened but still cool
4 cups confectioners' sugar (1 pound)--try reducing the sugar to 3/4 pound
1 tablespoon vanilla extract (I use 2 teaspoons)
1 tablespoon whole milk
Pinch table salt
Raspberry-Almond Filling
1/2 cup blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse (they get soggy, so I omit them)
1/3 cup raspberry jam (seedless) (or you can use lemon curd--home-made is best)
1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
7. For the Frosting: Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
8. For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.
Serves 12
Classic White Cake
Nonstick cooking spray
2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract (Dad doesn't like me to add this, so I omit it)
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Butter Frosting
16 tablespoons unsalted butter (2 sticks), softened but still cool
4 cups confectioners' sugar (1 pound)--try reducing the sugar to 3/4 pound
1 tablespoon vanilla extract (I use 2 teaspoons)
1 tablespoon whole milk
Pinch table salt
Raspberry-Almond Filling
1/2 cup blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse (they get soggy, so I omit them)
1/3 cup raspberry jam (seedless) (or you can use lemon curd--home-made is best)
1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
7. For the Frosting: Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
8. For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.
Beef Tacos a la Nadine Kelley
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
Makes 8 tacos, serving 4
Beef Filling
2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce , such as Tabasco
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Home-Fried Taco Shells
The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.
Makes 8 taco shells, serving 4
3/4 cup vegetable oil , corn oil, or canola oil
8 corn tortillas (6-inch)
1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.
2. Following illustrations below, using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.
3. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.
4. Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.
Sunday, June 04, 2006
Grilled Marinated Tuna with Radicchio Balsamic and Meyer Lemon
from Bobby Flay
6 ounces albacore or ahi tuna
2 ounces white wine
3 sprigs thyme
Salt and pepper, to taste
1 small head radicchio, cut into 4 wedges
2 tablespoons olive oil, plus more for cooking
1 slice pancetta
5 green pitted olives
1 tablespoons balsamic vinegar
1 wedge Meyer lemon, (1/4 lemon)
Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon.
Serves 1
6 ounces albacore or ahi tuna
2 ounces white wine
3 sprigs thyme
Salt and pepper, to taste
1 small head radicchio, cut into 4 wedges
2 tablespoons olive oil, plus more for cooking
1 slice pancetta
5 green pitted olives
1 tablespoons balsamic vinegar
1 wedge Meyer lemon, (1/4 lemon)
Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon.
Serves 1
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