Photo credit DH
Isn't that a pretty red plate? I love the contrast of the green arugula against the red. Oh, sorry, I was going to share a recipe but got distracted by color. That happens sometimes. Huh, I seem to be getting distracted by a lot today. I didn't sit down at the computer to write a blog entry; I'm supposed to be coordinating getting DH, myself and two other couples to the same play. I'm just going to go ahead and blame it on allergies fogging my mind. But while I'm here, I'll tell you about this delicious tuna we ate the other night. DH took that picture up there. He asked if I was going to photograph the dinner for my blog and I told him, "no, it's too dark." Well, I guess he proved me wrong.
Anyway, I got this recipe for Seared Tuna with Olive Tapenade Vinaigrette from the May 2010 issue of Bon Appetit. Just so we all understand, I am still angry with Conde Nast for shutting down Gourmet and keeping BA. Gourmet was such a better magazine. But there I go again getting distracted. If I make it through this day I'll be pretty amazed!
Back to the recipe. Yum! It called for prepared tapenade, but it's so easy to make, why not make it fresh? I used about a cup total of green and black (kalamata) olives, chopped them up with a tablespoon of capers and a garlic clove, added a little squirt of anchovy paste, some olive oil, mixed it all up, and let it sit awhile. It was a super delicious healthy meal and so easy and fast to prepare.
Ok, I'll try to take care of those play tickets now.
Looks delicious! I LOVE, LOVE, LOVE arugula - by far my favorite green ever. I could eat the stuff everyday! So peppery and full of flavor. Good on sandwiches, salads and to cook with too. What a lovely little green!
ReplyDeletegot my tickets, thanks for your work in making this happen --it will be so fun!! see you when i get back, it is time for a day out taking photos or something!! xo
ReplyDeleteLooks great! You preferred Gourmet to Bon Appetit? I thought it had better travel articles but my success rate with recipes turning out (and not exhausting me in the process*) was WAY higher with Bon Appetit.
ReplyDeleteI hadn't even realized it was gone!
*one time I served dinner to others and then left them and went to bed without eating, the recipe in Gourmet was so much more work than it seemed like it would be. It totally exhausted me. While it was never that bad again, BA recipes always worked with relative ease and tasted great!
Eva that cracks me up! Now that I think about it, what I liked about Gourmet was that it was a lovely escape for me. The photography was enchanting, and I loved the travel articles. Maybe I'll pull out an old issue and do a side to side compare of the two:)
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