|Fried cheese curds at Bastille Days in Milwaukee|
|We went on a pilgrimage to New Glarus Brewing Co in New Glarus, Wisconsin (which is a mock-Swiss chalet town)|
It's funny, because I used to be such a geographical snob -- growing up, my family lived in Vancouver (Pacific Northwest) and I went to college in upstate New York, or having a transfer flight at O'hare airport, I didn't know much about the mid-West ("the fly-over" states?!) The only time I had been in the Mid-West was during a crazy 3-week road trip from Vancouver to Prince Edward Island and back (West to East Coast was through Canada; East to West was through the US on the I-90), where we ate Chinese food almost every night, thanks to my dad's need to eat rice with every meal. But that's another story for another time.
|Cattle prices on the Agricultural reports on the TV news|
|Jesse works for Alterra Coffee, which has awesome coffee and baked yummies. Their graphic designer is really talented - I love my Alterra T-shirts! :)|
Here's one meal that Jon's sister Jesse and I made one sweaty evening in Milwaukee during that heat wave where it was in the 90s (Fahrenheit, which is about 32 C or so -- but in a place where they don't have air cons!).
Jesse bought the tuna steak from Trader Joe's. The fingerling potatoes and green beans we bought from the local farmer's market (not really a market, more like a cluster of stands on a street corner) in the Riverwest neighborhood of Milwaukee where she lives. The lettuce were grown by Jesse in planter pots on her deck. It was one of the best meals I've had in a long time -- the potatoes were fresh and sweet, and the beans were crisp and tasted of sunshine and good things.
Tuna Niçoise Salad
- Tuna steak in chunks
- Whatever lettuce you have handy
- Green beans
- Waxy new or fingerling potatoes
- Defrost tuna. Marinate for an hour in soy sauce and ground black pepper (put it in a Tupperware container or bowl).
- Top and tail the green beans; remove the "string" down the middle.
- Boil a large saucepan of salted water.
- Boil potatoes until tender when pierced with a fork. Remove, drain and set aside.
- Using the same pot of water, add in the green beans. Boil for only 1 minute or so. Remove, drain and set aside.
- Using the same pot of water (water is a scarce natural resource, after all!), boil the eggs. Remove them and IMMEDIATELY run them under cold running water (this makes the yolks stay yellow and prevents that nasty greenish tinge that sometimes forms). Set aside to cool, then peel and slice.
- Toss some sesame seeds into the tuna (optional).
- Heat a lightly-oiled cast iron skillet. When it's very hot, put the tuna on and sear both sides of the chunks/steak. You want to leave the middle of the tuna a bit rare inside, as it continues to cook after you remove it from the heat; so no more than 1-2 minutes total for 1-2 inch-thick pieces.
- Assemble all the ingredients and serve. We felt the salad didn't need dressing, but you could add a balsamic, miso or other light dressing of your choice. Enjoy!