This is a meal I love from Paul Bertolli’s Chez Panisse Cooking. D and I made the aioli – one egg yolk, whisked constantly as 1/2 cup peanut (or other unopinionated oil) is first dripped in, then streamed slowly, followed by 1 1/2 Tbsp olive oil. 2 garlic cloves mashed to a paste with 1/8 tsp salt, then added to the mayo, 1 1/2 tsp warm water added to clean the mortar and then streamed into the mayo (while whisking) followed by 1/2 tsp white wine vinegar and 1/16 (but who measures?) tsp freshly ground pepper. Vinaigrette: 2 salt-cured anchovies, boned and filleted, with fillets soaked in water 15 minutes, then squeezed dry and coarsely chopped. Add 1 oz finely chopped shallot, 1 Tbsp lemon juice, 1 1/2 Tbsp EV olive oil, and salt and pepper to taste.
Cook 1 cup picked-over and rinsed, pre-soaked dry cannellini in 3.5 cups water with 3/4 tsp salt, a small branch of rosemary, and 5 peeled cloves garlic, for 1 hour or till done. Let cool in the cooking water.
Cut 8 green onions to 6: length and also remove roots and clean them up. Cut a head of radicchio in half, leaving enough core to hold the leaves together. Coat/brush the veggies and 1″ thick tuna steaks (for two, maybe a bit over 1/2 lb, but make more for leftovers) with olive oil, and salt them, then grill over a “medium hot fire.” Onions about 6 minutes, turning every 2, or till lightly charred; radicchio starting cut side down, turning every few minutes so it does not burn, about 8 minutes total; tuna about 2.5 – 3 minutes per side “on the hottest part of the grill” till slightly pink in the center. Toss the separated radicchio leaves with the scallions and 1 Tbsp vinaigrette, and top the fish with more of the dressing. Serve the aioli at the table to tie it all together.
D chose an odd but interesting wine we’ve had before called “Toni Arraez Blanco. It’s a Verdil from Valencia, Spain. This is a 2014 we got at Wine Mine for $12. It went well with this meal.