Bluefin Tuna Wrapped In Anchovies With Gerry Food

GRILLED BLUE FIN TUNA

Steps:

• Begin by preparing the vinaigrette. Sweat the red onions in 1 teaspoon olive oil until tender add the golden raisins and the sherry vinegar, bring up to a boil, remove from heat, cover and let cool. To the blender add the mustard, olives, garlic, anchovies and add half the sherry liquid. Pulse to begin and add the remaining sherry liquid slowly. Once all ingredients are homogenous add the 1/2 cup olive oil in a slow and steady stream. Vinaigrette should be emulsified and able to coat the vegetables. Adjust with the fresh ground black pepper; the olives should provide sufficient salt.
• Preheat a grill or grill pan.
• In a 2-quart pot of cold water, add the whole butter, a pinch of salt and the
• potatoes, bring up to a simmer. Cook until fork tender, drain. While still warm slice each potato into 3 equal parts and toss in the vinaigrette. In a pot of salted boiling water blanch and shock the summer beans. Drain and slice down the center to expose the beans inside the pod. Slice the tomatoes lengthwise and hold.
• Ten minutes before plating, lightly coat the tuna in the vinaigrette, before grilling. Cook the tuna to a recommended medium rare. While the tuna is cooking, toss the beans, tomatoes, olives and potato in the vinaigrette. Add, the greens just before plating. Check the seasoning and adjust. In a large bowl arrange a bed of the vegetables. Slice the tuna horizontally, exposing the center. Place in the center along with the white anchovies, sprinkle with sea salt, drizzle with olive oil and enjoy.

PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY

Steps:

• Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette.
• Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives.
• Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve.