HOTLINE: Tuesday, Aug. 27Posted: Updated:
Alicia Markham's staycation deals
Dr. Art Mollen
Dr. Mollen's practice is located at 16100 N. 71st St. in Scottsdale. For more information call 480-656-0016 or log on to www.drartmollen.com.
New Bridal Location
Time: 10 a.m. to 3 p.m.
Tickets: General admission, $75; Designated Driver $60
6900 E. Camelback Road, Scottsdale
tombo + balsamic reduction + pesto
serves 2 friends | as an app
Here's a recipe that combines two of my favorite things: Fish and pork.
There's nothing more tender or delicious than a great piece of fresh-cut tombo (albacore).
And how do you make it even better? Wrap it in prosciutto! Dress it up with a little Euro-Italian influence (pesto and balsamic) and - bada-bing! - you've got "amore."
[for the pesto]
1 bunch fresh Italian parsley
4 leaves fresh basil
3 cloves fresh garlic
Kosher salt and freshly ground black pepper, to taste
1 cup olive oil
[for the tombo]
4 thin slices prosciutto
2 (8-ounce) pieces tombo, block cut
1 tablespoon canola oil
[for the balsamic reduction]
2 cups balsamic vinegar
1 cup granulated sugar
[how to do it]
Chef's note: For this recipe, visit your local fish monger and give 'em a smile. He or she will be happy to block cut your tombo for you. There's nothing more tender and delicious than a great piece of fresh-cut tombo tuna!
1. Make the pesto: In a blender, combine all the ingredients (except for the oil) on medium speed until well combined. Add the oil in a slow, steady stream to incorporate. Taste and adjust seasoning if necessary.
2. Prepare the fish: Take two slices of prosciutto and lay them together with a quarter-inch overlapping. Put one piece of tombo in the center of the prosciutto and wrap it up. Repeat with the other piece of tombo. Let the fish sit in the refrigerator for a minimum of 20 minutes so it has time for the prosciutto to rest and set up.
3. Make the reduction: Combine the ingredients in a pot, bring to a boil and then lower to a simmer. Reduce until it coats the back of a spoon.
4. Cook the fish: In a medium sauté pan, get the oil hot (near smoking) and sear the tombo on all sides until the prosciutto is a little crispy. Remove the fish from the pan and slice with a sharp knife.
5. To serve: Spoon some of the balsamic reduction and the pesto onto a plate and arrange tombo slices on top. Garnish with microgreens and edible flowers.