It's Summer in San Diego, and the Blue Fin are close to shore.
If you are lucky enough to have really fresh fish available, or know someone who loves ocean fishing (I can claim yes to both!) this is a really easy, wonderful meal that can be made ahead by a few hours. Sadly, I can't claim the recipe as my own. That honor goes to Ina Garten, way back in 1999. The pic is deceiving, as the platter is easily 22 x 22 and I cut the recipe in half. The full recipe below will serve 8 - great for a gathering.
Allow a little over an hour, due to boiling water and potato cook time.
Tip of the day:
Freeze Chicken Broth in ice cube tray to use small amounts in any recipe!
Shopping List:
2 + pounds fresh Tuna (Ahi, Blue Fin, Albacore, etc)
3/4 pound haricots verts (french string beans)
6 tomatoes (the size of those on the vine in the stretch bags)
8 eggs
1/2 pound good pitted olives
1 bag arugula (or watercress if you like that flavor)
1 pound each small red and white boiling potatoes (white rose, yucon gold, not russet)
scallions
dill
basil
parsley
dijon mustard
champagne vinegar
chicken broth
Recipe:
Fresh Tuna steaks at least 1 inch thick (2-3 pounds total for 8) (4 pounds Ina? Holy smokes!)
Olive Oil, Kosher Salt and Pepper
3/4 pound haricots verts, stems removed and blanched (I used a whole bag, but we like green beans)
About 6 tomatoes (2 pounds) cut into large wedges
8 hardboiled eggs, peeled and cut in 1/2
1/2 pound really good pitted olives (at the very least Kalamata in the refrigerated section)
1 bag Arugula, or Watercress (peppery and more bitter than Arugula)
(Canned Anchovies optional)
French Potato Salad
1 pound EACH red and white potatoes (palm size)
2 Tbls good dry white wine (drink the rest of the bottle with this dish)
2 Tbls Chicken Stock
* Vinaigrette: (make 2 batches vinaigrette and save a step)
3 Tbls Champagne vinegar
1/2 tsp dijon mustard
1/2 tsp kosher salt
1/4 tsp pepper
10 Tbls Olive Oil (about 2/3 cup) whisked in slowly.
1/4 cup minced scallions (white and green parts)
2 Tbls minced fresh Dill
2 Tbls minced flat leaf Parsley
2 Tbls julienned fresh Basil leaves
To begin - get organized:
Put a large pot of water on to boil (7 qt ideal)
In a 2.5-3 qt saucepan, place eggs, cover with cold water, cover and bring to boil.
Add some salt, Turn down to gentle Boil 8 minutes. SET TIMER
Lift from water and place in ice water bath for 10 minutes.
Fresh eggs peel easier.
While waiting for water to boil:
Prepare 4 Qt bowl with cold water and ice (you can use for beans also in next step)
Rinse, and trim haricot verts.
Lightly scrub potatoes.
BEANS:
When water comes to rolling boil add about 2-3 Tbls K. salt (small handful) and add beans.
Cook 2 minutes, no more. SET TIMER
Lift from water and place in ice bath to stop cooking. (keep water boiling)
If using egg ice bath, remove eggs, possibly add more ice, as must be cold.
Remove after about 2 minutes and drain. Beans are now done.
POTATOES:
Add to large pot of boiling water after beans are removed. Cover and boil gently 20-25 minutes.
Do Not Over Cook
Test for doneness around 18 minutes. Fork should go in, but potatoes should fall back into water.
Drain in a large colander, and cover with kitchen towel for 10 minutes to steam cook to perfection.
(You are now done with the boiling water.)
While potatoes are boiling:
Prepare a bowl large enough to hold cut potatoes, with 2 Tbls white wine, 2 Tbls chicken broth (tip**)
make (2) vinaigrette(s), mince scallions, parsley & dill, julienne basil, cut tomatoes into large wedges, drain olives, peel eggs and cut in half lengthwise.
(You will use 1 recipe vinaigrette for the potato salad, and 1 addl amount for salad overall. Make 2 batches.)
When potatoes are done "steaming" under cloth for 10 minutes, and cool enough to handle, cut in 1/4's lengthwise.
Place in large bowl w/ wine and chickenbroth, and toss gently.
Let potatoes absorb.
Then add 1 recipe vinaigrette and toss very gently to coat.
Sprinkle with 1-1/2 tsp k. salt, 1/2 tsp pepper.
Add scallions, dill, parsley, basil. Toss gently.
Potato salad is now complete. Leave at room temp.
Grill Fish:
Brush with Olive Oil, sprinkle k. salt and pepper.
Grill on high heat (outside or in) 1-1/2 to 2 minutes per side. NO MORE.
You want a very red center when sliced.
Keep on plate til ready to assemble platter.
You will slice against the grain before placing on the platter.
Platter Assembly:
Avoid the urge to mix everything together.
Arrange each item on a very very large platter.
Arugula, potatoes, tomatoes, beans, olives, eggs, tuna.
Give a light sprinkle of s&p , maybe a little parsley to 'dot' the platter,
and drizzle of vinaigrette (2nd batch), saving some for table use.
You're done. Eat now, or will sit 3 hours or so at room temp.
French bread and butter, and the rest of the white wine completes this casual but wonderful meal.
A Spanish style white*, Sauvignon Blanc, or Chardonnay all work.
Costco? *Cameron Hughes Albarino $8!
