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26-4 Fall Issue
Entertaining the Bakersfield Way by Miles Johnson
For the recondite-wary cook, an egg souffle might sound too complicated. Trust me when I say: if you can slice, dice, and stir (or “fold”), you can make a souffle your friends will marvel over.
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Food & Wine Recipes Main Course 24th Street Café Mediterranean Tuna Salad
Food & Wine Recipes Main Course 24th Street Café Mediterranean Tuna Salad
24th Street Café Mediterranean Tuna Salad
Description
27-1 Spring Issue
Quick Bites
Before you dive into this issue’s local dish, you’ll need to prepare your mouth for something fresh, new, and healthy–something that will take your taste buds for a flavorful ride!
Ingredients
- 4 oz. Albacore Fillet
- 1 1/2 Garlic Cloves
- 1 tbsp. Capers
- 1/2 cup baby Roma Cherry Tomatoes, sliced lengthwise
- 2 medium Artichoke Hearts
- 1 1/2 oz. Feta Cheese
- Maldon Sea Salt
- Olive Oil
- Greek Olives (sliced)
- Salad Greens
- Arugula
- Parmesan crisp Croutons
- White Wine
- Lemon Juice
Methods/steps
- Glaze your tuna fillet with olive oil and sea salt. Broil for about eight minutes (four minutes on each side).
- Sauté tomatoes, olives, artichokes, capers, and cracked peppers in olive oil for about five minutes.
- De-glaze pan with white wine and lemon juice.
- Place roughly 2 ounces of arugula and salad greens on your plate, then top with broiled tuna and sautéed veggies.
- Sprinkle the dish with feta cheese and a little more lemon juice for flavor.