Even though there isn’t any vinegar in this preparation, I will call this a vinaigrette. In French food, when it’s cold, it’s either a coulis (mostly made of fruits or vegetables) or a vinaigrette. Since I am not a food snob though (hate food snobs), I suggest we just make it, enjoy it and call it whatever the hell we want. And today, vinaigrette it is :0)
I was quite uninspired yesterday. I had no idea what I’d make for lunch. All I knew for sure is that I didn’t want to spend more than 15 minutes preparing my meal and that I had to lose the two pounds I put on after my Sunday lunch with Conor and Sharon (thanks you guys!) :0)
So I stopped by the market to get some seafood, got a piece of tuna and headed back home. I just seared the tuna in olive oil on high heat for 20 seconds on each side. This was just meant to give it a nice color and a little bit of extra flavor. I didn’t feel like eating just another plain tartare.
For the “sauce”, I mixed olive oil (extra virgin from Provence) and lemon juice in the proportions of a standard vinaigrette: 1 juice to 3 oil. To me the only thing that can really mess up a vinaigrette is a poor dosage of those two core elements. I then added whatever herbs and condiments I had laying around in the kitchen or growing in the garden. The only thing I knew: I wanted it to look green. So here is what I included:
- Capers (1 tablespoon)
- Garlic (1 big clove)
- Ginger (4 tablespoons)
- Salt and pepper
- Flat Parsley (3 tablespoons)
- Green onions (1 small)
- Dijon mustard (1 teaspoon)
- Chives (5 tablespoons)
- Lemon verbena (4 leaves)
Use your own personal taste and common sense for proportions.
Sometimes I replace the onions with shallots and add some basil or dill, nuts (any nuts) and balsamic vinegar. I warm that up quickly and serve it on fish. ANY fish, cold or hot. I served this with sea bass in salt crust when Mimi was here. Heaven!
So here is a low calorie, high vitamin, great tasting “sauce” you can make on the fly. It will definitely compliment just about any fish course you decide to have that day!
Why the chopsticks you say? I’m probably on Japanese mode already! 3 months to go!!!!!