博客存档 - DOMSDISH

ensalada de tomate con ventresca de atún

7/31/2025

a Spanish-inspired summer salad featuring sweet heirloom tomatoes, poached bluefin tuna, and fresh herbs

I recently had this dish for the first time while in Spain earlier this year

so, when one of my students--who works on a commercial fishing boat--recently gifted me some fresh bluefin tuna, I knew I had to recreate it

Ingredients

for the tuna belly:

~4–6 oz fresh bluefin tuna belly (ventresca), fully thawed (if frozen)
1-2 cups extra virgin olive oil (enough to submerge the tuna in a small saucepan)
1 clove garlic, smashed
1 strip lemon zest or thin lemon slice
1 small bay leaf
A few peppercorns
Pinch of salt

for the tomato salad & dressing:

2–3 ripe heirloom tomatoes, sliced as desired
1 small shallot or ¼ red onion, thinly sliced
2 tsp extra virgin olive oil (from the poaching oil if desired)
2 tablespoons fresh parsley, chopped
1-2 cloves of garlic, finely chopped/minced
1/2 cup olive oil
Kosher or flaky sea salt

Instructions

poaching the tuna belly:

In a small saucepan, combine the olive oil, garlic, lemon zest, bay leaf, peppercorns, and a pinch of salt.
Warm gently over low heat (130–140°F / ~55–60°C — barely a shimmer, no bubbles)
Slide in the tuna belly and poach gently for 10–12 minutes, flipping once if not fully submerged.
Remove from heat and let the tuna rest in the oil for 5 minutes.
Carefully lift out and set aside to cool slightly. Slice or flake into large chunks before plating.

creating the dressing:

Combine chopped parsley, minced garlic, and olive oil in a small mixing bowl. Mix thoroughly--adding additional olive oil as needed

assembling the salad:

Arrange tomato slices on a large plate or shallow bowl.
Scatter the sliced onion over the tomatoes. Sprinkle with flaky salt
Arrange chunks of the poached tuna.
Drizzle dressing onto plate and serve.

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shaver lake salmorejo

7/26/2025

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more summer salmorejo
(the fresh summer tomatoes from my parents' garden practically begged for it while spending the weekend in Shaver Lake, CA)

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tortilla española

7/22/2025

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the tortilla española may just be my favorite recipe of 2025
this rendition features the most beautiful purple potatoes from Hernandez Brother's Farms
(San Diego Little Italy Mercato)

everything I know about the tortilla is thanks to The Cooking Point culinary class in Madrid

full recipe here

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sweet corn agnolotti

7/20/2025

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okay, so this is more of a tortelli than a true agnolotti (IYKYK)...
regardless, this is a perfect way to capture diverse flavors of summer

(recipe created with assistance from ChatGPT)

for the filling

ingredients

2 ears sweet corn, husked
¾ cup whole-milk ricotta (drained if watery)
¼ cup finely grated Parmigiano Reggiano (or Pecorino for more tang)
Zest of ½ lemon
Fresh herbs (basil, thyme, etc.)
Salt and white or black pepper, to taste

instructions

Boil or steam the ears of corn until tender (about 3–4 minutes). Let cool, then cut off the kernels.
Blend 1½ cups of the kernels (reserve ¼ cup for garnish) in a food processor until smooth.
Add ricotta, grated cheese, lemon zest, and seasoning. Chill the filling for at least 15 minutes to firm up before piping.

for the brown butter corn sauce

ingredients

4 tbsp unsalted butter (I use vegan butter)
1 small garlic clove, smashed
Reserved ¼ cup corn kernels
¼ cup corn stock, veggie stock, or pasta water
Juice of ½ lemon
Optional: few torn basil or tarragon leaves
Salt to taste

instructions

In a skillet over medium heat, melt butter with the smashed garlic until the butter begins to brown and smells nutty (about 3–5 min). Add fresh herbs and lower heat to a low simmer.
Toss in reserved corn kernels and your stock/pasta water. Simmer for 1–2 minutes to emulsify
Remove from heat. Add lemon juice and additional fresh herbs. Swirl to combine. Taste & season.

assembling the agnolotti

Pipe a thin line of chilled filling down one side of a fresh pasta sheet.
Fold over, seal, and cut into agnolotti (~1.5 inch wide). Press gently to remove air bubbles.
Drop into well-salted boiling water. Cook for ~3 minutes or until they float and are tender. Transfer cooked agnolotti to the brown butter sauce. Swirl gently to coat. Add a splash of pasta water if needed to loosen.

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