Cooking classes | Fanny Singer

“Hi. I’m Fanny Singer. And today I’m cooking a salad of grilled tuna with herbs. It’s called a deconstructed nicoise salad. The majority ...


“Hi. I’m Fanny Singer. And today I’m cooking a salad of grilled tuna with herbs. It’s called a deconstructed nicoise salad. The majority of the ingredients for the salad come from the farmer’s market. And j always like to go to the farmer’s market and see what they have, then adapt accordingly. It’s kind of an adaptation of a nicoise salad with freshly grilled tuna. This version keeps it super, super light and For this recipe you will need sushi grade ahi tuna steaks, traditional red or small bell peppers, small gem lettuce, cherry tomatoes, Persian cucumbers, and whole or pitted olives. first you want to start your grill. And then while your embers are getting ready, this is where you will make the vinaigrette, the vinaigrette, then also the marinade for the tuna. So to make the vinaigrette, I like to use whatever a Suribachi style mortar and pestle is called. Serrated rigid inner toe that helps you really pulverize the ingredients. Two cloves of garlic enter it. Just a big pinch of salt. And then you just hammer it. Crush it into a paste. Then you will take about a cup of basil leaves. Little by little, you add in your mortar and pound. Well. So that’s what it should look like. And now add the mustard. Add the acid and olive oil, and whisk everything together to emulsify. And finally, the zest of a lemon. Throw it in. Then we will prepare the marinade for the tuna. It’s a tablespoon of Dijon mustard, a few tablespoons of olive oil, a few pinches of salt. I love using Black Urfa Chili. It has a delicious flavor, a little smoky and deep. And then you will use the juice of half a lemon. And then it will stay in this little marinade until we’re ready to grill. When your coals are hot, that’s when you put in your peppers. Near the fire because you want to blacken them completely. When peppers have this kind of black skin on both sides, this is when you can remove them from the grill. So the next one is the fish. This is the sound we love to hear. I’m not a big fan of the super, super raw seared tuna that was so popular growing up in the 90s. Here we go. Next, we will peel the peppers. I like to cut them into sort of ribbons. To prepare cucumbers, I like to partially peel them. This will give it a kind of zebra stripe. Usually cut lengthwise like this. I often cut things at an angle, that’s how I describe this diagonal angle. And then the last vegetable that we are going to prepare are the cherry tomatoes. One thing I learned when I worked at my mom’s restaurant, Chez Panisse, when I was in college was to always cut the scars off the stalk. This makes the presentation much more polished. To assemble this salad, we’re going to throw in the cucumbers. So I’m going to put this on my tray first. Next, I’m just going to dress the tomatoes with a little more lemon juice, a tiny bit of olive oil, and a little bit of salt too. These will simply be beautifully placed on top. Tuna is next, this is when we reveal whether I overcooked the fish or not. Because it sort of separates along these lines already, I’m just going to follow that. I’ll put some dressing just on the fish. A little black pepper. And then we’ll add the peppers, which are a nice kind of sprinkled on top a bit like confetti. The final touch will be to simply scatter a few of your olives on top. And voila, we have the grilled tuna salad with herbs. [MUSIC PLAYING]

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Newsrust - US Top News: Cooking classes | Fanny Singer
Cooking classes | Fanny Singer
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