MJ's Moderation

Farmer's Market Veggies

The selection is always overwhelming at the Saturday morning farmer's market around Capitol Square in Madison, Wisconsin. This vendor had a variety of gorgeous looking produce on his tables.

Conveniently, this post fits in nicely with City Daily Photo's September Theme Day of "Open Air Markets."

Pear Tomato and Basil Salad

This savory side salad is a household favorite near the end of the gardening season, when all the required ingredients are plentiful.  We grow the ruffled opal basil, but regular purple basil will work just fine.  Both have a bright, mild anise-like flavor, which complements the sweetness of the tomatoes. The contrast of bright gold and deep purple is so pretty!

Ingredients:
2 cups fresh yellow pear tomatoes, cut in half
2 large stalks of celery, thinly sliced
1/2 cup julienned fresh opal (purple) basil leaves
1/3 cup shredded Parmesan cheese
1/8 tsp. ground black pepper (or to taste)
1/4 cup of prepared balsamic vinaigrette- we use Ken's or Newman's Own.

Combine above ingredients in a medium bowl and toss well.  Store covered in the refrigerator for at least two hours to chill and allow ingredients to "marry."  Serve over a bed of mixed butter lettuce and red-oak leaf lettuce. Delish!

Any leftovers store well in the refrigerator for 2 to 3 days.

Grilled Tuna Steaks

Firm and flaky in texture, Ahi Tuna is great for a summer BBQ.  Its mild flavor allows the brightness of the marinade to shine through. The cucumber slaw provides a cool and crisp accompaniment.

Asian Cucumber Slaw
2 cucumbers, peeled & thinly sliced (removing seeds is optional.)
1/4 cup thinly sliced red onion
1/2 cup julienned red pepper
1 thinly sliced stalk of celery
1/2 tsp. toasted sesame seeds

Dressing:
Whisk together the following ingredients:
1/3 cup rice wine vinegar
1 Tbsp. olive oil
1 Tbsp. sesame oil
2  tsp. sugar
1/4 tsp. red pepper flakes
salt & pepper to taste

Place vegetables in a medium bowl & toss with dressing until evenly coated.
Let marinate at least 20 minutes.  Sprinkle with sesame seeds just before serving. (A slotted serving spoon helps eliminate extra dressing.)

Grilled Tuna Steaks:
4 medium sized, 1" thick Ahi Tuna steaks, set in a shallow baking pan. Here in the midwest, your best bet is to buy frozen tuna steaks, which are flash frozen right on the boat as they are caught.  Defrost in the refrigerator the night before. You can also use fresh if your market has an impeccable reputation for high quality.

Marinade:
1/4 cup soy sauce
1Tbsp. honey
1Tbsp. brown sugar
1 tsp. freshly grated ginger
1 clove of minced garlic
1 tsp. sesame oil
1/4 cup olive oil
juice of two freshly squeezed limes
Black ground pepper to taste.  (No need to add extra salt, as soy sauce is usually salty enough.)

Whisk together marinade ingredients & pour over tuna steaks. 
Cover with plastic wrap and refrigerate for 30 minutes, turning halfway through.

Oil grate of charcoal or gas grill & place tuna steaks over medium heat, 4 minutes on each side, flipping only once.  This should yield a light pink center.  For a rarer steak, reduce grilling time.  For a well done steak, open a can of tuna instead. :-)

Serve with lime wedges over a bed of brown rice, laced with lemon thyme butter: 1/2 stick of salted butter, 1/4 tsp. powdered garlic, 1 tsp. lemon juice, 1 Tbsp. fresh chopped lemon thyme leaves (or 1/4 tsp. dried thyme).  Blend well, store in small container until needed.

Pairs well with fresh mint iced tea, an un-oaked Chardonnay, or your beverage of choice.