Category: Champagne Balsamic

Arugula, Apricot, and Pistachio Salad

1/2/2020

Ingredients:

Directions:

Combine the shallots, herbs, and salt and pepper with the vinegar and allow the flavors to marry for 10 minutes, then whisk in the mustard if using.
Drizzle in a slow thin stream the pistachio oil, whisking vigorously the whole time. When the pistachio oil is gone, whisk in the olive oil as you did the pistachio until the dressing is emulsified.
Taste the dressing and adjust seasonings if needed, and if the dressing is thin or still quite sharp, whisk in more oil.
Drizzle over a salad of arugula, dried apricots (rough minced), and shelled / lightly salted pistachios.

Yield: 1 cup of dressing

6/4/2019

Ingredients:

Directions:

Rinse and pat dry the tuna steaks and place in a zip lock bag.
Mix the remaining ingredients and pour over the tuna steaks, flipping the bag a few times to coat the tuna. Marinate in the refrigerator for 30 minutes -1 hour.
Spray the grill grate with the cooking spray. Turn the grill on to high and let heat for a few minutes. Turn the heat down to medium.
Gently remove the tuna from the zip lock bag. Brush the marinade on the tuna and then discard.
Place the tuna on the grill and cook for about 2-3 minutes per side (depending on how thick the steaks are). Tuna gets dry very quickly, so it is better to undercook it just a bit, leaving the inside pink.
Placing the fish under aluminum foil for a few minutes after removing from the grill will continue to cook the tuna.
Place the tuna steaks on each plate.
Drizzle a little more Herbs de Provence EVOO and/ or fresh lemon juice over the tuna before serving.