Marinated Poached Fresh Tuna with Caper and Anchovy Sauce

Are you familiar with vitello tonnato? It is composed of cold, poached veal that is thinly sliced. Then it is layered with a sauce made of canned tuna, mayonnaise, anchovies and capers. It has to marinate for at least 24 hours, during which time the flavors of tuna and veal melt and produce something that is like no other dish of meat or fish in tenderness with a sweet and tangy taste.

This dish is very similiar, only that there is no veal. The tuna is marinated in a citrus vinaigrette and comes together in a snap! It almost melts in your mouth with a light and refreshing citrus flavor.

Marinated Poached Fresh Tuna with Caper and Anchovy Sauce

(from Marcella Hazan)

1 celery rib

1 medium carrot

½ medium onion

¼ cup wine vinegar

Salt

1 lb. fresh yellowfin tuna, cut about 1 inch thick

1 teaspoon finely chopped garlic

2 to 3 flat anchovy fillets, finely chopped

2 tablespoons finely chopped capers

¼ cup fresh lemon juice

⅓ cup extra-virgin olive oil

1 teaspoon mustard

Freshly ground pepper

1. In a deep-sided skillet, combine the celery, carrot, onion, vinegar, a pinch of salt and 1 1/2 inches of water. Turn the heat to moderately high, cover and boil for 10 minutes.

2. Put in the tuna steak; when the water in the skillet returns to a boil, adjust the heat so that it simmers gently. Cover and cook the tuna until it is still pink in the center, 5 to 8 minutes.

3. Meanwhile, in a bowl, combine the garlic, anchovies and capers with the lemon juice, olive oil and mustard. Season with salt and pepper and beat with a fork to combine.

4. Remove the tuna from the skillet and pat dry. Slice it 1/2 inch thick.

5. Choose a deep glass or ceramic dish that can contain the tuna in a single layer. Lightly spread some of the sauce over the bottom of the dish. Put in the tuna slices, laying them flat, and cover with the remaining sauce, spreading it evenly. Cover the dish with plastic wrap and let the tuna stand at room temperature for 6 to 8 hours.

5 Layer Mexican Dip

This 5-Layer Mexican Dip is great for parties or Potluck's. It has a wonderful taste and is so easy to make. It can be prepared ahead of time and will feed a crowd. It is much healthier and much lighter than the regular dips (especially store bought ones) because it doesn't contain all the fatty ingredients found in most of them.

5-Layer Mexican Dip
(from Ellie Krieger)

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
• 1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice
• ¼ teaspoon ground cumin
• 1 tablespoon water
• ½ teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• ¼ cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 cups)
• ¼ cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• ¾ cup shredded extra-sharp Cheddar

1.Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

2.Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

3.Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

4.In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

5.Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.