Tuna Sandwiches in Paris

Ingredients:

3 large eggs

3 tablespoons red wine vinegar

Salt and ground pepper

1/4 cup extra-virgin olive oil

4 Italian rolls or other soft rolls, halved

1 medium bunch arugula or 2 cups lettuce

1 large tomato, thinly sliced

1 cup jarred artichoke hearts, well drained and sliced

2 (6-ounce) cans oil-packed tuna

4 to 8 anchovy fillets, drained (optional) 

Directions:

Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water. 

Combine the vinegar, salt, and pepper and whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato and artichokes. Season with salt and drizzle with another quarter of the dressing. 

Drain the tuna and toss the tuna in the remaining dressing then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired. Cover with the roll tops and wrap the sandwiches in plastic wrap then place it in the refrigerator for at least 15 minutes before serving.

Lemon Salmon in Foil Pockets

Ingredients:

4 (6-ounce) salmon fillets

1/4 cup extra-virgin olive oil

2 garlic cloves, smashed

Salt and ground black pepper

1 tablespoon fresh rosemary leaves, minced

8 lemon slices

1/4 cup (1 lemon) lemon juice

1/2 cup white wine

4 teaspoons capers

Directions:

Drizzle salmon fillets with olive oil. Season with salt, pepper, rosemary, and garlic. Place each seasoned salmon fillet on a piece of foil large enough to fold over and seal. Mix together lemon juice, white wine, and capers. Top the each piece of salmon with 2 lemon slices and evenly distribute the white wine sauce over salmon. 

Place a grill pan over medium-high heat. Place the foil pockets on the hot grill and cook for 10 minutes. Serve in the foil pockets.

Arugula Endive Salad

Ingredients:

4 ounces arugula

2 heads of endive, chopped

1/3 cup toasted walnuts

The vinaigrette:

2 tablespoons white wine

2 tablespoons lemon juice

1 teaspoon honey

1/2 teaspoon mustard

1/2 teaspoon salt and ground black pepper

1/4 cup extra-virgin olive oil

Directions:

Mix the wine, lemon juice, honey, mustard, salt, and pepper. Gradually blend in the oil with a whisk. Season with more salt and pepper. 

In a large bowl combine the arugula, endive, and walnuts. Toss with the vinaigrette to coat. Serve promptly and store extra vinaigrette in the refrigerator. 

Smoked Salmon Wrapped Asparagus

Ingredients:

• 1 bunch asparagus or 20 spears, ends trimmed
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary leaves
• Salt and ground black pepper
• 4 to 6 ounces thinly sliced smoked salmon

Directions:

1. Preheat the oven to 400º.
2. Lay the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and set aside to cool.
3. Wrap a slice of smoked salmon on each asparagus spear. Arrange on a serving platter and serve.

Oysters Rockefeller

Ingredients:

• 24 fresh, unopened oysters
• 1 cup beer
• 2 cloves garlic
• Salt
• 4 black peppercorns
• 1/4 cup butter
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1/2 package frozen chopped spinach, thawed and drained
• 2 ounces fontina cheese, shredded
• 2 ounces mozzarella cheese, shredded
• 1/4 cup milk
• Salt and pepper
• 2 tablespoons fine bread crumbs

Directions:

1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Preheat oven to 425º. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet.
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat and stir in spinach, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk then season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Bake until golden and bubbly, approximately 8 minutes.