Everyday Italian_ 125 Simple and Delicious Recipes Part 29

teaspoon chopped fresh marjoram teaspoon chopped fresh marjoram

1.

teaspoon chopped fresh thyme teaspoon chopped fresh thyme .

cup fresh lemon juice (from about 1 lemon) cup fresh lemon juice (from about 1 lemon)

1.

teaspoon salt, plus more to taste teaspoon salt, plus more to taste

1.

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

12.

ounces sea scallops ounces sea scallops

12.

ounces cleaned squid, bodies only ounces cleaned squid, bodies only

1.

(15-ounce) can white cannellini beans, drained and rinsed (15-ounce) can white cannellini beans, drained and rinsed

3.

ounces arugula leaves (about 6 cups) ounces arugula leaves (about 6 cups)

2.

carrots, peeled and cut into thin strips (approximately 2 inches long) carrots, peeled and cut into thin strips (approximately 2 inches long) .

yellow bell pepper, cut into thin strips (approximately 2 inches long) yellow bell pepper, cut into thin strips (approximately 2 inches long)

1.

large head of radicchio, leaves separated large head of radicchio, leaves separated

In a Small, heavy skillet, heat the oil over a medium flame. Add the garlic and herbs, and saute until fragrant, about 30 seconds. Cool to room temperature, then whisk in the lemon juice and teaspoon each of salt and pepper. Set the dressing aside. heavy skillet, heat the oil over a medium flame. Add the garlic and herbs, and saute until fragrant, about 30 seconds. Cool to room temperature, then whisk in the lemon juice and teaspoon each of salt and pepper. Set the dressing aside.

Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over a medium-high flame. Pat the scallops and squid dry with paper towels, then brush them with 2 tablespoons of the dressing and sprinkle with teaspoon each of salt and pepper. Thread the scallops onto skewers and grill the scallops and squid until just cooked through, turning once, about 2 minutes per side. Cool completely. Remove the scallops from the skewers and cut the squid crosswise into -inch-wide rings.

In a large bowl, combine the beans, arugula, carrots, and bell pepper. Toss with enough dressing to coat. Season with more salt and pepper to taste.

Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups, and top with the scallops and squid. Drizzle the remaining dressing over and serve.

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GRILLED TUNA STEAKS.

Besides their wonderful flavor, one of the things that's remarkable about tuna steaks is simply how great they look, especially with grill marks on the outside and a nice brown crust concealing a tender, still-red interior. And tuna steaks really hold their shape after grilling; no falling-apart flakiness here. To achieve those beautiful grill marks, you need to leave the steaks alone for a couple minutes; don't turn or move them, at all. at all. Resist the temptation to tamper, and just let them alone. And to get that perfectly seared outside while maintaining a nice rare (or even raw, if that's your preference) interior, just pop your steaks in the freezer for an hour before you grill. Resist the temptation to tamper, and just let them alone. And to get that perfectly seared outside while maintaining a nice rare (or even raw, if that's your preference) interior, just pop your steaks in the freezer for an hour before you grill.

4 MAIN-COURSE SERVINGS.

2.

ahi tuna steaks (each about 1 pound and 2 inches thick) ahi tuna steaks (each about 1 pound and 2 inches thick) .

cup extra-virgin olive oil cup extra-virgin olive oil .

teaspoon kosher salt teaspoon kosher salt .

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

2.

tablespoons fresh lemon juice (from about lemon) tablespoons fresh lemon juice (from about lemon)

Basil Pesto

Prepare a Charcoal or gas grill for medium-high heat or preheat a ridged grill pan over a medium-high flame. Wash and pat the tuna dry with paper towels. Brush both sides of the tuna with the oil and sprinkle with the salt and pepper. Grill the tuna until just seared on the outside but still rare in the center, about 2 minutes per side. If desired, continue cooking the tuna until just cooked through in the center, about 2 minutes longer per side. Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes. or gas grill for medium-high heat or preheat a ridged grill pan over a medium-high flame. Wash and pat the tuna dry with paper towels. Brush both sides of the tuna with the oil and sprinkle with the salt and pepper. Grill the tuna until just seared on the outside but still rare in the center, about 2 minutes per side. If desired, continue cooking the tuna until just cooked through in the center, about 2 minutes longer per side. Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes.

Using a large, sharp knife, cut the tuna across the grain and on a bias into -inch-thick slices. Arrange the slices on a serving plate. Drizzle with the lemon juice, and serve with the basil pesto.

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SEARED RIB-EYE STEAK.

with Arugula-Roasted Pepper Salad I love the way the hot steak wilts the arugula, and how the meat's juices mingle with the dressing. You could make this with any steak (or, for that matter, chicken or pork), but rib eye is the cla.s.sic choice. Whichever cut, it's vitally important to let the cooked meat rest before carving, so the juices redistribute and settle, keeping your meat moist and tender.

4 MAIN-COURSE SERVINGS.

7.

tablespoons extra-virgin olive oil tablespoons extra-virgin olive oil

2.

rib-eye steaks (about 1 pound each and 1 inch thick) rib-eye steaks (about 1 pound each and 1 inch thick) 1.

teaspoons kosher salt, plus more to taste teaspoons kosher salt, plus more to taste 1.

teaspoons freshly ground black pepper, plus more to taste teaspoons freshly ground black pepper, plus more to taste