Tag Archives: recipe

A Recipe from north Restaurant, With Wine

You can’t get any more seasonal or versatile than this, a delicious recipe from Bottles’ friend Chef James Mark of north, and recently named Edible Rhody Local Hero. Make it for breakfast. Make it for lunch. Or make it for dinner. We don’t care which, just as long as you make it. And do be sure to try it with Eric’s wine pick, the Laurent Barth Alsacian gewurztraminer. Says Eric: “This pairing gets a big WOW from us! It’s one of our favorite white wines and is an intriguing companion to James’s complexly flavored dish. The wine is intensely fragrant with aromas of spring flowers and exotic fruits and has the perfect amount of fruitiness and zippy acidity to accentuate, but not overpower, the multi-layered flavors of the dish.”

The recipe and pairing were initially featured in Edible Rhody‘s beautiful Spring issue.

Edible_Rhody_northphoto credit: Edible Rhody

gewLIGHTLY CHARRED GREENS WITH BUTTERNUT SQUASH AND SPICY BREADCRUMBS

Chef/Owner James Mark, north, Providence, and Edible Rhody Local Hero, 2017: Chef/Restaurant

Says Chef James Mark: This recipe celebrates what we in the Northeast have at the farmers’ market in early- to mid-spring—overwintered kale, spinach, broccoli and chard—all of which are incredibly sweet, their sugars concentrated by chilly nights and warm days. Butternut squash, if stored correctly, has the time to develop a deep complexity and concentrated sweetness. This recipe makes good breakfast, lunch or dinner food. Throw a fried egg on it for breakfast, eat it chilled with cooked barley for lunch or add some pasta or serve it as is for a side for dinner. You’ll end up with extra butternut sauce, which is great on rice, mixed into scrambled eggs or as a pasta sauce.

1 small butternut squash, peeled and seeded
1 onion, peeled and roughly chopped
1 bulb (6–7 cloves) garlic, peeled
Neutral cooking oil, such as grapeseed
Dried chile flakes
Kosher or sea salt
Freshly ground black pepper
2 tablespoons maple syrup (or to taste)
1–2 bunches dark leafy greens (whichever look good at the market, such as kale, Swiss chard, collards, broccoli tips, bok choy or a combination), washed and patted dry
½ teaspoon fresh oregano leaves (or more to taste)
¼ cup Spicy Breadcrumbs*
2 scallions, sliced very thinly
Lemon wedge

Cut the squash into 1-inch cubes and add to a sauce pot along with the onion and garlic.

Barely cover with water and boil until the squash is tender, about 20 minutes. Pour contents into a blender (or food processor) along with 1 tablespoon oil and blend until very smooth. Season with the chile, salt, black pepper and maple syrup to taste.

Next, strip the greens off their stems and cut the leaves roughly into 4-inch pieces. (Stems can be cooked with the leaves, or use them in a stew or pesto. Just cut them thinly across the grain so they are palatable.)

Heat a high-walled Dutch oven or enameled pan until very hot. Add the greens and allow to char undisturbed, about 2–3 minutes.

Season with oregano, chile, a pinch of salt and add 1–2 teaspoons oil. Toss, allowing the greens to wilt slightly, about 30 seconds. Add approximately a ½ cup of the butternut sauce. Toss again and transfer to a serving bowl.

Garnish generously with breadcrumbs, scallions, a squeeze of lemon and a few turns of black pepper. Feeds 4–6 people as a side dish or 2 as a main course.

* Spicy Breadcrumbs
4 cups Japanese panko
1 teaspoon fresh thyme leaves
¼ teaspoon dried chile flakes
2–3 tablespoons neutral cooking oil, such as grapeseed

Add ingredients to a sauté pan and place over medium heat. Toss continually in the pan until the breadcrumbs are golden brown and fragrant. Season with salt and pepper. Drain on paper towels, cool and store in an airtight container. Note: This makes extra, but they last, and are great on pasta, too.

Bon Appetit!

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The Irish Mountain Marma

We loved the Irish Whiskey-based cocktail that Lily created for us last week so much so we asked her to do another.

To complement the whiskey, Lily used a pantry staple – marmalade. The drink is sweet & tart, with wonderful aromatics from rosemary and a slightly bitter finish thanks to the addition of Montenegro amaro. It’s delightful anytime of the year, not just on St. Patty’s Day.

powers_lemon
The Irish Mountain Marma
makes 1 cocktail

2 oz Powers whiskey
3/4 oz lemon juice
1/2 oz Montenegro
1 tbsp marmalade*
1 small, 1″ sprig of rosemary
1 larger sprig (for garnish)

*For this recipe, orange marmalade was used but lemon grapefruit marmalade is also quite nice.

Place small sprig in shaker, add Montenegro and gently muddle once with a muddler or wooden spoon to release the rosemary flavor.
Add whiskey, lemon, and marmalade.
Fill shaker with ice and shake until frost forms on the outside of the tin.
Double-strain into a tumbler, garnish with remaining sprig of rosemary and ice.

Enjoy!

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A Mushroom Wine Pairing

Photo by Chip Riegel

The humble mushroom is a cook’s best friend, given its amazing flavor and texture, versatility and nearly year-around availability in local farmer’s markets. It’s also beloved in the wine world as it has a natural affinity for so many different wine grapes and styles.

When pairing wine with mushrooms, consider their power: delicate varieties (the chanterelle, the oyster, for example) play best with light to medium bodied wines. Meaty ‘shrooms (portobello) love big, bold styles.

For the following dish of blue oyster mushrooms roasted with grape tomatoes and tarragon (from the Winter 2015 edition of Edible Rhody), we zeroed in on the texture of the mushrooms: roasting adds a richness to their delicate nature, calling for a medium-bodied wine. We also wanted to complement the dish’s other ingredients and aromatics: tomatoes and tarragon. And for this we turned to Italy for a white and a red that work well with acid and herbs.

oyster

2014 Cantine Colosi, Nero d’Avola, Sicily There’s a supple cherry fruitiness in this medium-bodied bottle that is a lovely balance to the oyster mushroom’s delicate earthiness, and its menthol finish is just delicious with the dish’s tarragon notes. The nero d’avola grape – the superstar of Sicily – is a natural match for tomatoes.

2013 Argillae Orvieto, Umbria This blend is a beautiful example of the savory white wines Italy is known for. It has floral and tropical notes that add a brightness to the roasted dish, but it is its savory, almond notes that we prize with the mushroom’s earthy flavor and the warm licorice aromas from the tarragon.

ROASTED BLUE OYSTER MUSHROOMS WITH GRAPE TOMATOES AND FRESH HERBS
Co-owner Bob DiPietro, RI Mushroom Co., South Kingstown

Just about any type of fresh herbs can be used in this recipe—just be careful they don’t overwhelm the dish. Use less of stronger herbs like rosemary or sage than you would basil or tarragon. You can also substitute different mushrooms or opt for a mix. (Total cooking time may vary.)  Bottles’ Note: we like to use tarragon in this dish, and think it’s sublime served over pasta.

¾–1 pound (5–6 cups) blue oyster mushrooms
1 cup (½ pint) grape tomatoes, washed and halved
2–3 tablespoons extra-virgin olive oil
1–2 tablespoons red wine or cider vinegar*
2 medium cloves garlic, peeled and roughly chopped
2 tablespoons mix of chopped fresh tarragon, thyme or Italian flat leaf parsley, divided
Kosher or sea salt
Freshly ground pepper to taste

Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray or brush with olive oil.
Trim off woody stems of the mushrooms and reserve for another use (a terrific addition to homemade stock). Shred the remaining mushrooms lengthwise into a large bowl.

Add tomatoes, olive oil, vinegar, garlic and 1 tablespoon herbs. Toss well.

Arrange the mixture in a single layer on the baking sheet and roast for 30 minutes, turning halfway through to ensure even browning.

Remove from oven, add remaining herbs and season with salt and pepper to taste. (I always add salt at the very end whenever cooking mushrooms, otherwise they will exude their natural juices.)

May be served as a side dish, tossed with pasta or as a topping for steak or burgers. Serves 4.

* Instead of vinegar you can use pickle brine. I highly recommend the pickle brines from Rhode Island’s own Fox Point Pickling Co.

Cheers and Bon Appetit!

 

 

Wines to Pair with Butternut Squash Mac ‘n’ Cheese

Photo by Amy McCoy

Come ON … look at that photo … why are you still reading and not on your way to the market to pick up fixins to make this Butternut Squash Mac ‘n’ Cheese?  While you’re out, stop by Bottles for one (or more) of the wines we suggest to pair with this absolutely delicious, rich and comforting dish. (Recipe below, courtesy of Edible Rhody.)

White Wine:

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Evolucio Furmint. Grown primarily in the Tokaj region of Hungary, the furmint grape produces both sweet and dry wines. This crisp, refreshing easy-drinking bottle is a dry version, though given its ripe apple and floral aromas, it presents as a touch on the sweeter side. Which means it will echo the beautiful sweet squash, and its tangy acidity will slice through all that cheese.

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Souscherie Savennieres Clos Des Perrieres. One of our favorite expressions of the chenin blanc grape is the beautiful wine made in the Savennieres region of France’s Loire Valley. This medium bodied, stunning and very special bottle has notes of honey and apricot (both of which have a natural affinity for cheese) and a vanilla finish, which is a lovely complement to butternut squash.

Red Wine:

macncheese2
Caiado Red Blend. A mix of cabernet sauvignon and two other relatively-obscure red grapes from Portugal, this terrific-value-of-a-bottle bursts with juicy fruit, is slick with silky tannins and is low in alcohol – all things we like when pairing wine with cheese-based dishes. It reminds us of the jam on a well-crafted cheese board: it’s the bright, sweeter yin to the cheese’s rich, creamy yang.

macncheese3

Laurence Remi Dufaitre Cote de Brouilly. Most wine pros have the gamay grape on their short list of wines that match mac ‘n’ cheese really well. And given its lighter style, and fruit-forward elegance, we have to agree. This in particular is a really fun, organic bottle from one of the more pristine of the Beaujolis cru. It’s succulent with bright fruit and a crispy acidity which will complement the squash and the cheese in equal measure.

FARMERS’ MAC ‘N’ CHEESE WITH BUTTERNUT SQUASH
By Amy McCoy, author of Poor Girl Gourmet and founder/blogger of TinyFarmhouse.com

Master recipe (serves 4–6):
3¼ to 3½ pounds whole butternut squash, peeled, seeded and sliced into ½-inch rounds
Extra-virgin olive oil
1 pound pasta, such as ziti or penne rigate, prepared al dente according to the manufacturer’s instructions
6 tablespoons unsalted butter
6 tablespoons unbleached all-purpose flour
4 cups (1 quart) whole milk, warmed
8 ounces (approximately 4 cups), grated sharp cheese (Narragansett Creamery Atwell’s Gold, cheddar cheese or a mix), divided
⅛ teaspoon ground nutmeg (optional)
1 teaspoon fresh or dried thyme
Kosher or sea salt
Freshly ground black pepper

Preheat oven to 375°. Lightly oil a 13- by 9-inch baking dish. In a large mixing bowl, toss the squash with 1 tablespoon olive oil, then transfer to a large, rimmed baking sheet and arrange in a single layer.

Roast on the middle rack for 50 to 55 minutes, until the edges are golden brown, and the squash easily mashes with a fork.

Remove from the oven, allow to cool slightly. Transfer squash to a mixing bowl and mash.

(Can be done a day ahead of time and stored in an airtight container in the refrigerator overnight.)

Place cooked pasta in a large mixing bowl.

Then make the béchamel sauce. Melt butter in a large saucepan over medium heat. Add flour gradually, using a whisk to blend it into the butter. Cook until the mixture is a light caramel brown shade, approximately 5 to 7 minutes, being careful not to burn. Slowly add the warmed milk, whisking constantly to keep the mixture from clumping. Cook over medium heat, whisking frequently, until the sauce is the consistency of pancake batter, approximately 10 to 12 minutes.

Remove the sauce from the heat, stir in half the shredded cheese and sprinkle with nutmeg, then season with salt and pepper.

Add the butternut squash and stir to combine evenly throughout the sauce. Mix the butternut-béchamel sauce with the pasta, stirring well to combine, then transfer to the baking dish. Top with remaining cheese, sprinkle with thyme leaves, season with salt and pepper and bake until the cheese is golden brown and the sauce is bubbling, 30 to 35 minutes.

Notes: Can be prepared up to the point of topping with added cheese then covered and refrigerated for up to 1 day. Please note that the cooking time may need to be increased as the ingredients will be starting from a colder temperature right out of the refrigerator.

For a slightly creamier finished dish, increase the milk to 5 cups.

Bon Appetit!

The Bitter Peruvian

BITTER_PERUVIAN
The popularity of aperitif-based cocktails — those with Campari, Aperol, etc., such as the Negroni — shows no sign of abating anytime soon. And we’re good with that, as we very much like their balanced sweet/savory combination, and their grown-up (aka, bitter-ish) finish.

Our version here is modeled on these aperitif cocktails in that it has as its main ingredient “Baladin Ginger,” a bitters-based Italian soda that interestingly enough does not have ginger in it. (Oh those wacky Italians.) Rather, it’s made with natural brown sugar, lemon, herbs, bitters and orange zest – aromatics similar to those used in bitter liqueurs, minus the alcohol. We mix it with pisco – the Peruvian wine-based spirit – to create an easy-drinking, delightfully tart cocktail. It’s low in alcohol, and has a lovely bitter finish.
bitter_2

INGREDIENTS
1oz pisco
1oz fresh squeezed lemon juice
.5 oz simple syrup
1 bottle (100ml) of Baladin Ginger Italian soda
3 dashes Fee Brothers Rhubarb bitters

INSTRUCTIONS
Combine pisco, lemon, and simple syrup over ice in a pint glass and stir gently to combine.
Top with Ginger soda and 3 dashes of bitters.
Garnish with lemon slice.

Cheers!
-Lilian

Roasted Leg of Lamb with Chateau Magneau Rouge

lamb_rhodyThe Chateau Magneau Rouge is a very dry wine, with only hints of red fruit flavors. It has loads of minerality from the granite-rich soil which predominates the sub-region of Graves in which its grapes are grown and it’s precisely this lean, mineral style that makes it an excellent pairing with lamb, cranberries, and roasted root vegetables. It’s also a smart choice for a classic roast chicken.

ROASTED LEG OF LAMB WITH QUINCE CRANBERRY PAN SAUCE AND ROASTED VEGETABLES
-Chef/Owner Ben Lloyd, The Salted Slate, Providence

Says Chef Ben: “I buy my lamb from Don and Debbie Hopkins from their farm Hopkins Southdowns in North Scituate, Rhode Island. Marinating the lamb overnight gives it a wonderful flavor. I like to serve it with gnocchi or polenta alongside the roasted vegetables.”

INGREDIENTS:

Lamb:
1 cup extra-virgin olive oil
½ cup roughly chopped garlic
¼ cup crushed coffee beans
6 sprigs each fresh rosemary and thyme, stemmed and leaves chopped
1 (3½- to 4-pound) boneless leg of lamb, tied or netted
2 shallots, peeled, trimmed and diced
2 (1 pound) quince (or substitute Bartlett pears), peeled, cored and diced
½ cup cranberries
3 stalks celery, diced
1 cup dry cooking sherry (or red wine)
1½ cups lamb, chicken or beef stock
Kosher or sea salt
Freshly ground black pepper

Roasted Vegetables:
2 bulbs (about 1 pound) kohlrabi, trimmed, scrubbed, halved and sliced ¼-inch thick
1 (about 1 pound) Macomber turnip, peeled and cut into batons (2- by ½-inch sticks)
½ pound Brussels sprouts, trimmed and halved lengthwise
2 shallots, peeled, trimmed and chopped
6 whole garlic cloves, peeled and halved

INSTRUCTIONS:
In a small saucepan, warm 1 cup olive oil, ½ cup chopped garlic, crushed coffee beans, rosemary and thyme until herbs just begin to sizzle. Remove from heat and cool. Place lamb in a large bowl and pour marinade over the lamb, filling any little cavities with pieces of garlic/herbs. Cover and refrigerate overnight.

Remove lamb from refrigerator 1 hour before cooking. Preheat oven to 450°.

Place shallots in a flameproof roasting pan with quince, cranberries and celery. Add ¼ cup marinade from the lamb and toss. Place lamb atop mixture (be sure to reserve any remaining marinade). Generously season lamb with salt and pepper.

Roast lamb for 15 minutes. Reduce heat to 325°. After 40 minutes check lamb with an instant read thermometer. For medium rare, remove lamb when it reaches 125° (or 130° for medium). It will reach 135° (or 145° for medium) while resting. Transfer lamb to a warm resting plate and cover loosely with foil.

For the roasted vegetables, return oven to 450°. In a large roasting pan, toss kohlrabi, turnip, Brussels sprouts, shallots and garlic cloves with ¼ cup remaining marinade. Season well with salt and pepper. Bake for 15 minutes or until vegetables just begin to brown and caramelize.

As the veggies roast, heat lamb roasting pan on high heat for about 2 minutes. As things start to bubble, add the sherry and reduce by half (about 2 minutes), then add stock. Continue to boil and reduce liquid to 1 cup. Season to taste.

To serve, you can either strain the sauce or serve it over the lamb with its fruits and veggies, according to your liking. Serve lamb alongside the additional roasted vegetables. Serves 6 as a main course.

Bon Appetit!

Make Lavender Honey for Garden Cocktails (Guest Post by Parcel Apothecary)

How to Make Lavender Honey for Cocktail Recipes

Shoutout to the pollinators in the garden!

A bee’s daily collection of plant nectar and pollen allows many of our agricultural crops to create seed and fruit, with the stars of the workforce being the honeybee. They make a medicinal alternative to white sugar behind the bar: honey.

Raw honey never spoils, contains every essential nutrient needed for life, and has 30% less calories compared to white sugar. Bonus.

When combined with lavender, a powerful aromatic from the Mediterranean, the herb’s essential oils becomes less volatile and more earthy.  It’s my favorite way to “take” lavender internally.

Lavender Honey:

You can preserve your harvest and build your home bar with honey and fresh garden herbs.

INGREDIENTS
1 cup chopped Lavender (fresh is best)
– flowers and leaves carry slightly different aromas, both are edible
1 pound raw honey
– every jar of honey has a unique collection of botanicals

DIRECTIONS
Combine together and let sit for 1- 4 weeks.  Lasts for years.

To make an Herbal Honey Simple Syrup: Add 1:2 honey to warm water. Pour through a fine mesh strainer to remove plant matter.

 

Cocktail Recipes

Mezcal Old Fashioned

INGREDIENTS
– 1.5 oz mezcal
– a healthy dose of bitters
– a dollop of Lavender Honey

DIRECTIONS: Muddle honey & bitters in a rocks glass, pour mezcal over, stir to combine—add ice—stir to chill, garnish with an orange peel.

 

Lavender Bee’s Knees

INGREDIENTS
2 oz gin
3/4 oz Herbal Honey Simple
3/4 oz lemon juice

DIRECTIONS: Shake all ingredients with ice. Strain into glass & garnish with lemon twist.

 

Sweetened Sidecar

INGREDIENTS
2 oz whiskey, brandy, or cognac
1/2 oz orange liqueur
1/2 oz Herbal Honey Simple
3/4 lemon juice

DIRECTIONS: Shake all ingredients with ice. Strain into glass & garnish with orange wedge.

 

Try infusing honey with any of the edible herbs & flowers in your garden.  To gather what’s growing on the Parcel farm, check out Jessyloo’s website: www.ParcelApothecary.com

Stop by Bottles to pick up the bottled ingredients and home bar tools you need!

 

Masko’s Manhattan Recipe

Masko's Manhattan - Cocktail Recipe

Looking for a magical Manhattan cocktail recipe? John Masko (a friend of Bottles) has concocted this special drink that features White Ginger Infused Simple Syrup from Sonoma Syrup Company.

To make their White Ginger Simple Syrup, Sonoma Syrup Co. infuses fresh white ginger in pure cane syrup, resulting in a peppery, sweet taste. It can enhance loads of cocktails, but is especially ideal for Masko’s Manhattan, a combination of Knob Creek Bourbon, Ramazzotti Amaro, and the amazingly delicious Luxardo cherry.

MASKO’S MANHATTAN

Ingredients:
— 3 oz Knob Creek Bourbon
— 3/4 oz Ramazzotti Amaro
— 1 1/2 teaspoons (1/4 oz) White Ginger Infused Simple Syrup from Sonoma Syrup Company (shake the syrup well before dispensing)
— Luxardo cherries

Directions:
Add the three liquid ingredients to a shaker 2/3 full of ice.  Shake longer than usual with ice (I shake to a slow count of 40) and strain into a chilled cocktail glass; because of the intense flavors of all of the ingredients, prolonged shaking is necessary.  Garnish with one or two Luxardo cherries and lightly pull a Luxardo-syrup-coated fork through the cocktail after you place the cherry, leaving a fading swirl of syrup.

 (The measurement of Bourbon and Ramazzotti is not as critical as that of the ginger syrup: under or over-measuring the syrup can give a very different character to the cocktail.)

Recipe by John Masko

Cocktail Recipe: How to Make a Caipirinha

Need a different drink idea, yet something still simple and summery? Try cachaça, a popular spirit in Brazil that is made from distilled sugarcane juice.

Well, what should you do with cachaça, you say? Make a caipirinha! It’s a refreshing combination of limes, sugar, and cachaça.

caipirinha-600w

Pick up a bottle of Boca Loca Cachaça for $19.99 (reg. $24.99) for the month of June! One bottle of Boca Loca Cachaça makes around 12 cocktails.

Caipirinha Cocktail Recipe

Ingredients
– 2 oz. Cachaça (we recommend Boca Loca)
– 1 lime
– 2 tsp. sugar

Directions
Cut a lime into 8 wedges. Place the lime and sugar into a rocks glass and muddle the ingredients together. Fill your glass with ice; then add the Boca Loca Cachaça. Stir vigorously to mix the sugar well before adding a lime wheel to garnish.

Download & Print Caipirinha Cocktail Recipe Card > 

 

bocaloca-takeaways

caipirinha-wide

Cheers!

Ferraris of the Ocean

I know, I know, another seafood and rosé post, but who could blame us. We just love them both and so we jump at the chance of pairing them together whenever we can.

It helps too that Rhode Island is overflowing with so much great seafood, just waiting to be matched with a delicious wine.

Tuna

Reaching anywhere from 3 – 10 feet in length and weighing from 40 – 1500 lbs., Tuna, according to the World Wildlife Fund, would be considered the Ferraris of the ocean. They are sleek, powerful creatures that were made for speed with special swimming muscles which allow them to cruise with great effectiveness, swimming as fast as 43 mph.

An integral part to the diet of millions, they are one of the most commercially valuable fish on the market. The most popular and widely consumed form of tuna is canned, however, it is just as easy if not better to consume them fresh.

Clementine Rose Wine Pairing

Le Caprice de Clémentine

Situated between Nice and Marseilles (one of my favorite cities), Le Château Les Valentines is a few miles from sunny St. Tropez and is more than a century old. Taken over in 1997 by the current owners, it was renamed Les Valentines after their children Valentine & Clementine, producing wines that exemplify the unique terroir of A.O.C. Côtes de Provence.

The perfect balance of what one looks for in a rosé from Provence, Le Caprice de Clémentine is made with Cinsault and Grenache grape varietals, each contributing different aspects to the wine. Delicate aromas of pink grapefruit, strawberry, white peach, and wet stone lead to a palate of good minerality and a soft finish that is accentuated by hints of strawberry.

 

Grilled Tuna Steaks with Spiced Vinaigrette

Yields: 4 servings
Prep time: 30 minutes
Cook time: 10 minutes

Ingredients
Vinaigrette
2 1/2 tbsp fresh lemon juice
2 tbsp fresh cilantro, chopped
2 small garlic cloves, minced
1 tsp salt
1/2 tsp ground cumin
1/4 tsp sweet paprika
1/8 tsp cayenne pepper
1/2 cup Extra-virgin olive oil
Ground black pepper

Tuna Steaks
2 tuna steaks, about 1 lb. each
2 tbsp extra-virgin olive oil
Salt and pepper to taste
Oil for cooking grate
1 bunch watercress, washed, dried and trimmed of stems
1 bunch flat-leaf parsley, washed and dried

Method of Preparation
1. Make the vinaigrette by whisking together the lemon juice and seasoning in a small bowl. Whisking continuously, add the olive oil in a slow, steady stream until smooth and combined. Season to taste with black pepper and set aside.
2. Prepare the grill, whether gas or charcoal, and is ready when at a medium temperature. If using a cooking grate, place it on the grill, cover with the lid and allow it to heat up for about 5 minutes.
3. Cut the tuna steaks in half to make 4 equal sized pieces, brush them with olive oil and season with salt and pepper.
4. Oil the cooking grate and grill the tuna, uncovered, until the desired doneness is reached. 4 – 5 minutes for rare and 6 – 7 minutes for medium-rare.
5. While the tuna is cooking, place the watercress and parsley in a medium sized bowl. Drizzle half of the dressing over top and toss until well coated.
6. Divide the greens evenly among the 4 plates being used, as a base for the tuna.
7. When ready, remove the tuna from the grill and place on the salad greens. Drizzle the remaining dressing over the steaks and serve immediately. Read more >