Friday, June 11, 2010

Oregano-crusted Tuna under the Stars

Dinner was very simple last night, but delicious.  The guys grilled steak and I grilled tuna.  They had baked white potatoes and I had a baked sweet potato.  It didn't take that much time, so I just don't understand why we don't do it every night.

The tuna was a variation on a recipe from Evan Kleiman's Cucina Del Mare: Fish and Seafood Italian Style. She does the recipe with swordfish--and I've done it that way as well--but the tuna came out just fine.

Take a piece of tuna, sprinkle with salt and pepper, rub it all over with olive oil, and then press oregano on as a crust.  Throw it on the grill until it is done to your liking.  Serve it with a squeeze of lemon.  Heavenly.

It can also be made in the broiler, but we've got the gas grill set up outside the kitchen, so it is convenient to use it and there's less to clean up.

I'm not sure what Len did to the beef, but Michael pronounced it the most delicious steak ever.

I'm a big fan of Evan's cookbooks with and without Viana La Place, and they were among the first cookbooks I replaced after the fire.  As I've written before, I really enjoy eating at her restaurant, Angeli Caffe, over on Melrose in West Hollywood.  The last time I was there was for a "Feast of Seven Fishes" family-style dinner just before Christmas (see photo for the appetizers for that dinner.)  Our table companions included Susan Orlean, author of The Orchid Thief, and her husband.  Susan had come out to California for research she was doing on the Army's use of mules in Afghanistan.  My friend Karen, who was my dinner companion that evening, is a knowledgeable mule fanatic, so she had much to offer on the topic of mules.  That's the fun of an Angeli Caffe family-style meal: meeting new and interesting people.

1 comment:

M. C. Valada said...

Since a friend asked about clarification on the oregano, it should be dried. Evan's emphatic about it being Greek or Mediterranean oregano. Also, lightly oil the grill to keep the fish from sticking.