Ep 8: Frank and Jacqueline
After a long week working in their restaurants, Frank and Jacqueline Bonanno love having their Sunday nights to unwind with a big salad, like tonight’s tuna nicoise, along with the perfect charcuterie and cheese board. The wine and tequila are flowing as the two share their thoughts on the restaurant industry and laugh about…well…everything.
FULL
The Perfect Meat and Cheese Board
Serves 2
Ingredients
Ciabatta, sliced
Garlic
Salt to taste
Extra Virgin Olive Oil
Buffalo Mozzarella
Burrata
Coppa
Mortadella
Process
Assemble meats and cheeses onto board
If desired, toast or grill slices of ciabatta and rub a clove of garlic onto them before plating.
Drizzle olive oil over bread and cheeses
Tuna Nicoise Salad
Serves 2
Ingredients
1/8 Cup Capers
4 Hard Boiled Eggs, Sliced into Wedges
1 bag of field greens
Lemon Vinaigrette (recipe below)
Salt and Pepper to taste
4 6oz Pieces Tuna
3 Tbs Extra Virgin Olive Oil (for searing)
2 Garlic Cloves
¼ lb Haricot Verts, Blanched
¼ Cup Olives, Pitted
Process
Generously salt the tuna filets and let them stand for one hour.
2. Rinse filets and dry well.
3. In a non stick sautee pan, heat up olive oil until it’s shimmering. Place tuna in the pan, sear for 1 minute on each side. Tuna should still be very rare in the middle.
5. Mix all ingredients in a large bowl and dress with vinaigrette. Divide on to 4 plates and top with tuna.
Lemon Vinaigrette
1TBS Dijon mustard
¼ cup Lemon juice
¼ cup Red wine vinegar
½ cup Extra virgin olive oil
Salt and pepper to taste
Process
Whisk all ingredients together
BUZZED
Meat and Cheese Board Pairing
Clase Azul Reposado Tequila
Tuna Nicoise Salad Pairing
2018 Domaine Henri Perrusset Macon-Villages, Burgundy, France