Thon à l’ail

Serves 4 people.

1 lb of tuna steak, cut 1 inch thick
3 Tbsp of oil (olive or peanut oil)
Freshly ground pepper
20 large garlic cloves, thinly sliced
1 Tbsp of best quality red wine vinegar

  • Preheat the broiler.
  • Lightly brush both sides of the tuna with some oil.
  • Season generously with pepper.
  • Broil until the flesh begins to turn opaque, about 5 minutes per side.
  • The fish should still be pink in the center.
  • Meanwhile, in a large skillet, heat 2 Tbsp of the oil over medium heat.
  • Add the garlic and stir to coat with oil.
  • Sauté until light golden, about 3 to 4 minutes.
  • Add the vinegar and deglaze the pan, scraping up any bits that cling to the bottom.
  • Sprinkle the tuna with salt.
  • Transfer the fish to a warmed platter and pour the garlic sauce over all.
  • Serve immediately, with a warm bowl of pipérade alongside.

Pipérade Basquaise

6 Tbsp of olive oil
2 lb of tomatoes, peeled, cored, halved, seeded and chopped
2 medium onions, sliced
3 large green bell peppers, cored, halved, seeded & cut lengthwise into thin slices
3 garlic cloves, minced
salt and freshly ground pepper

  • In a large skillet, heat 2 Tbsp of oil over medium high heat.
  • Add the tomatoes and simmer for 10 minutes, uncovered.
  • In another skillet, heat 2 Tbsp of oil and cook the onions until lightly brown.
  • Finally, in another 2 Tbsp of oil, cook the peppers until soft and tender.
  • Add the onions and peppers to the tomato mixture.
  • Stir in the garlic and season with salt and pepper.
  • Cook, uncovered over low heat for 1 hour, stirring from time to time.
  • The pipérade can be served warm or cold.

Mexican mix salad

This quick summer salad is a great way to use extra corn on the cob.

1 large onion (either yellow or Vidalia)
4 ears of corn on the cob (or 2 frozen packages of corn)
2 roasted red peppers
1 ripe avocado
1 cup of cilantro (before chopping)
2 limes
salt and pepper

One hour ahead:

  • Chop the onion
  • Marinate the onion in the juice of one lime

To prepare the salad:

  • Chop red peppers and cilantro
  • Add corn
  • Mix the above together with the onion mixture
  • Chop avocado, minimize mixing to avoid damaging them
  • Add additional lime for flavor and to prevent browning of the avocado
  • Salt and pepper to taste


Fonds d’artichauts à blanc

For 6 or 8 artichoke bottoms.

1/2 cup of flour
1 quart of cold water
2 Tbsp of lemon juice
1-1/2 tsp of salt

  • Put the flour in a saucepan and beat in a bit of cold water to make a smooth paste.
  • Then beat in the rest of the water, the lemon juice and the salt.
  • Bring to a boil and simmer for 5 minutes.
  • Add the artichokes.
  • Bring liquid to the boil again and cook for 30 to 40 minutes at a simmer or until tender.
  • Allow them to cool in the liquid.
  • If they are to be refrigerated for a day or two, cover the water with a film of oil.
  • Remove the artichokes from the cooking liquid and rinse under cold water.
  • Delicately scoop out the choke with a spoon and trim off any remaining leaf ends.

 Sauce au crabe

1 cup of crab meat
2 Tbsp of butter
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 Tbsp of butter
2 Tbsp of flour
enough milk to make a creamy sauce 

  • Cook the onions in the butter until barely brown.
  • Add the green pepper then the red pepper. Reserve.
  • In saucepan melt the butter, add the flour and mix while cooking on medium heat.
  • Add the milk slowly and bring to a boil.
  • Add the vegetables and the crab meat to the sauce.
  • Roll some pastry dough cut it into small squares and fill each square with the filling.
  • Refrigerate.
  • Cover each turnover with an egg wash (1 egg beaten with some water).
  • Cook on a cookie sheet at 400°F until golden.