Sunday, November 22, 2009

Broiled tuna and French vetegable sauté

Heat butter on low with a little salt. Add in order: garlic, sliced thin; carrots, cut on the diagonal; tokyo turnip roots, quartered; cauliflower, keeping the small heads in tact; the greens, shredded; a splash of white wine. While cooking, alternate between sautéing and steaming covered — the vegetables should cook on low and end up brilliantly colored. Meanwhile, butter the bottom part of a broiling pan; rub tuna with salt and broil 10-15 minutes in the buttered pan. Serve with a pinot noir.

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