In My Solstice Kitchen.

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Who cares if it is 85 degrees…….garden scallion pizza ready for the oven. The cheese is goats milk brie, homemade farmers market hothouse tomato sauce, garden herbs and Taggiasca olives. Eager for those garden and field grown tomatoes, the real ones.

 

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This is what I mean.

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Massachussetts Bluefin tuna, grilled rare with garden mustard seed vinaigrette and olive oil poached garlic. Some spicy garden arugula too.

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A wholewheat bread loaf ready for the oven. Mercury rising!

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This is the remainder of the tuna. I trimmed it up by removing the dark meat. This is about 6 ounces worth. Pricey enough but a whole lot cheaper than going to Sicily or Calabria or Nice for that matter. I want to make tuna ‘conserva’ or preserved tuna. The quality of your “conserva” is only going to be as good as your raw materials. The tuna has been out of the water for under 36 hours. Yes, I know they would laugh at me in Tokyo. Shame on them for their fishing practises.

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Love to cook fish…..if anyone has’nt already noticed. This is scup. Trim the fins, season it and you are good to go. Minimal prep, simple cooking.

 

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Not the best, not the worst……but I’ll find out tomorrow morning.

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Tuna “conserva” working………I am poaching the tuna in olive oil with lemon, bay leave, garlic and black peppercorns. I am also including in the poaching medium onion, thyme, parsley and fennel seed, all from my little garden.

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Draw a couple of slashes in the fish with your blade.

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The oven is still on…….time for oven-roasted fish. There are several ways to determine if your whole fish is still fresh. One of them is to look at that fish in the eye. The eye ought to be clear, not cloudy. But the overall expression of the face of the fish ought to suggest …..surprise, as in you caught me. Despite being caught with no fins on, the fish still looks very much alive and vibrant. Don’t worry that you cannot see the slashes that I have made.

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An early summer side dish of sauteed scallions and golden beets.

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Preserved tuna or tuna “conserva”. Better than anything you will find in a can.

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. Here are those slashes again. A generous pouring of olive oil and freshly squeezed lemon juice is all I need to dress the fish. It is already juicy enough but now it will simply melt on your palate. Eat like a peasant. Brownie points for eating the sliced open lemon pip. Thanks for looking at my blog. Have a good summer.

 

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