Great weekends involve a little nice food, some rest, some play, a few lightweight retail adventures, time with the garden and the pets, and happy weather. So far this weekend I’ve: gone on a bike ride, made a pineapple smoothie, bought curtain hardware at Lowe’s and fancy smoothie straws at Party City. Then we had a tower of tuna millefuille on top of a bed of spinach for lunch, with fresh made carrot-apple-lemon-ginger juice on ice in tall glasses (with fancy straws), watched a little movie in the heat of the day and took a quick nap. Now we are going to pick up the porch swing and hang the curtains.
Sashimi grade tuna
Roasted red bell peppers
Flying fish roe
Crispy pecan crackers, optional
Chop the olives and mix with basil, olive oil and lemon. Slice the roasted red bells and toss in with the olive mixture. Salt and pepper lightly.
Slice the tuna and the mozzarella both in 1/2 to 1 inch slices. Stack the tuna, the olive/basil mixture, and the mozzarella in alternating levels, until it is 3 or 4 inches high.
Pretty it up by topping with basil leaves, ribboned carrots and roe. Drizzle with olive oil and serve stacked high.
This is an approximation of a dish at Noda’s Japanese Restaurant in Rio Rancho (891-4378), which has both the best and the most original Japanese food in New Mexico, in my opinion (which is fairly well informed, I will say without undue modesty). The crackers at Noda’s are homemade, crispy and dense, with pecans, seeds and something else… they would be tough to replicate, I think.
Mmm. Now you may happily continue your weekend.