Actually, I'm not. I'm ready to start begging, scratch that, pleading for warmer weather.
Until then, I shall continue to make stew.
This recipe seems like a cold weather dish, but the tender tuna and lemon juice really gave it a fresh taste. I could see myself making this on a rainy summer night.
The recipe is adapted from a new cookbook I picked up, True Food by Dr. Andrew Weil. Those of you who know me know I adore him - so when we traveled to Arizona a few weeks ago, we went to one of his restaurants - also named True Food Kitchen. Delish. Amazing. To die for...OK, you get it.
I immediately purchased the cookbook and began experimenting. Here is my take on his Tomato-Braised Tuna...
adapted from True Food
3 T olive oil
1 small onion, diced
1 small fennel bulb, diced
2 garlic cloves, minced
1 jalepeno, minced and de-seeded
1/2 c red wine
1/8 t saffron
1 28 oz can crushed tomatoes
large handful of red potatoes, cubed
2 c water
2 filets of ahi tuna, cut into cubes
1/2 c pitted green olives, halved
2 T capers
juice from half a lemon
zest from lemon
salt & pepper to taste
In a large pot, heat olive oil on medium-high heat. Add the onion and fennel and saute until it starts to tenderize. Add the garlic and jalepeno. Add some salt and pepper along the way to season. Add the wine and saffron and let the alcohol burn off - about 2 minutes. Add the tomatoes, potatoes and 2 c water. Bring to a simmer and cook until the potatoes are almost done (mine took about 15 minutes). Add in the tuna, olives and capers. Turn off the heat and let the tuna cook while the heat is off. Squirt in some lemon juice and zest before you dish.