Saturday, May 1, 2010
Seared tuna with cabbage-and-potato gratin
For the tuna: rub the sides of the tuna with oil and maybe dried ginger and garlic. Heat a pan as hot as it will safely go, and cook the tuna just a minute to a side.
For the gratin: slice each of 1 small head cabbage, 1 large white onion, and a few red potatoes in the Cuisinart, removing each to its own bowl before slicing the next. Butter the inside of a dutch oven, and rub it with a clove or two garlic. Layer the vegetables, a sprinkling of salt, and any excess garlic in the pan. Pour in one cup of cream, and strew the top with Gruyere or other grated cheese. Bake in a preheated oven about an hour.