TASTE
Quick prep allows time to enjoy meal
| • | Principles of washoku |
Associated Press
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No point in saving time with a "quick" recipe if the result makes you as quick to leave much of it uneaten on your plate.
Happily, it's not too difficult to find recipes for made-from-scratch dishes that you can whip up in 30 minutes or less, but also whose taste will linger enjoyably on your palate and in your memory.
Example: This grilled tuna and peppers with caper vinaigrette. It's from the July Gourmet magazine, the Produce Issue, and it is featured among recipes in the Ten-Minute Mains section. Allow part of that 10 minutes of active time for cutting up peppers to grill alongside the tuna; the other easy task is to whisk up the caper vinaigrette. Serving will take a couple of seconds, and then all that's left is the pleasure of eating, over which you can linger as long as you like.
GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE
Prepare gas grill for cooking over direct high heat (see note below). While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
Sprinkle tuna with salt and pepper to taste. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4-6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers to a serving plate.
While tuna cooks, whisk together lemon juice, mustard and salt and pepper to taste in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers.
Serve tuna topped with peppers and caper vinaigrette.
Makes 4 servings.
Note: If you don't have a gas grill or aren't able to grill outdoors, cook tuna on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning once, 4-6 minutes total.
