VINAIGRETTE

page 75

SEARED MARINATED TUNA

2-pound piece AM tuna, cut into
6 steaks
vinaigrette
2 T. minced fresh ginger
-
2 T. soy sauce
Arrange tuna in a shallow dish.
Add the ginger and soy sauce to the
vinaigrette, cover and shake well.
Pour the vinaigrette over the fish.
Cover with plastic wrap, chill and
marinate for 2 hours, turning once
or twice during the marinating.
Heat heavy large skillet over high
heat — the skillet must be very hot.
Carefully place tuna steaks into skil-
let (you may need to do this in 2
skillets to accommodate the tuna or
cook the tuna in batches). Brown on
all sides, turning occasionally, about
12-15 minutes total. Transfer tuna
to dinner plates and serve immedi-
ately. Makes 6 servings.
Other presentation serves 12: Chill
the cooked tuna for up to 3 hours
and serve cold, sliced thin and
arrange over a salad of butter or
Boston lettuce and Asian vegetables
such as pea pods, bean sprouts,
shredded red cabbage and julienne
carrots with fresh vinaigrette on the
side (do not use marinade).

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VINAIGRETTE WITH WALNUTS
AND BLUE CHEESE

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Make this with mushrooms for a
great side dish salad, with or without
the blue cheese and nuts.
12 small (4-5 oz. each) eggplants,
unpeeled
vinaigrette
4-6 oz. crumbled Roquefort,
Gorganzola or Maytag blue cheese
1/2 cup fine chopped walnuts (not
ground), lightly toasted
fresh basil leaves, garnish
Arrange oven rack to the center of
the oven. Preheat oven to 450E
Shake the vinaigrette well and brush
about 1/4 cup on a baking sheet
with sides.
Cut eggplants in half lengthwise,
leaving the stems attached. Arrange
the eggplants, cut side up, in a single
layer on the baking sheet.
Generously brush the vinaigrette
over the cut sides of the eggplant
and bake, uncovered, for 20 min-
utes, until the eggplants are very
tender.
Serve hot, room temperature or
chilled, drizzled with a small amount
of vinaigrette and sprinkled with the
blue cheese, walnuts and garnished
with the fresh basil leaves. Makes 12
servings. fl