'You're going to think I'm lazy. And you're right.'
No tuna on hand soo.. I used a halibut steak. Turned out delish. This is a keeper recipe. Thanks for the inspirationMade just the tuna, without the salad . . . poached with thyme sprigs and garlic that I removed once garlic became light gold in color. Served the tuna on homemade brioche buns fresh from the freezer, lightly toasted, with arugula and one side slathered with a touch of mayo into which I stirred some chopped capers, a dab of Dijon mustard and parsley.
Made this for lunch for the boyfriend and I today! It turned out really wonderful. The corn stays ever so slightly crunchy - I'm big on texture variety in my meals, and this had great balance. There was no instruction for the shallot, so I threw the slices into the poaching oil and then spooned them over the plate. My only regret was that I didn't open up the dried chile, so the heat of it didn't get into the oil much. Next time I'll go for a bit more kick.
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