Welcome back to the channel. As you can see, we’re back in my basin color. Now, back in the kitchen, I’m doing tuna na salad this evening. I got a new look in the pan. I’ve got some nice fresh tuna, which I’ve just seasoned up with salt and pepper, and I’m going to gr I’m not important. The fish is the important hard sear on the fish. And um make sure it’s got a bit of color to it. Uh actually I think they are thinner and I thought once I frozen them they’re not these are bit softer but so we’ll see how they compare. But we’ve got that out of that. I do see the tuna start the skin starting to do the edges. I’m going to flip it over. Is that a certain amount of time? Yeah. You only want to steer it. I mean brown color on it on that one. like that. I’m going to give it probably a minute and a half and take it off and let it sit around and I’ll be the next bit. Keep it like straight. You leave it to rest more flavor. And obviously you don’t want it to bleed out. [Music] Maybe it was from lovely skin is really healthy, isn’t it? Yeah. Really good for you. No intellectual. Is it Lily? I didn’t know it. That looks lovely. There you go. And we’ll give a touch more olive oil and mix blend cuz I used to tend to use a little bit. Okay. And these, you see, are chunkier. They are chunkier, aren’t they? And a lot moistister. Yeah. That is quite a thick tuna, isn’t it? That one. I need a nice bit of tuna. That’s a nice look more like tuna steak, don’t they? Yeah, they do. So, let them sit on there and cover up while these um rest. [Music] Yeah. And my raw fish paper going in the bin back to the board and I’m going to show you what I prepped. So that’s what I’ve prepped. I’ve done um half a cucumber cut into small small dices here there. And it’s easy. Anybody can do it. And you can prepare it and then it’ll last in the fridge for a couple of days. So what I’ve done is um cut my cucumber in half and in quarters. And then I taken out the seeds by just running a knife down the back of it. And then you have the with the meaty part of the cucumber. And then put that into three sticks. And then I diced it up. So that’s my cucumber. I got some baby baby beans which I’ve got them split in half and they have been blanched. 3 minutes to cold water. Then we got some hairoon tomatoes underneath. So this got obvious. I got some lovely B tomatoes different colors. We got green, got purple, and we got some lovely sweet red and the big chunky balloon ones. And then Susie bought a selection of cherry tomatoes of a various different colors. the white ones, the bright orange ones, reds and the ovals and the cherries and so on. And into that into that I put two small tins of an chopped up diced up into small little dice. And I’ve included the olive oil I put in there as well. Don’t waste it. And I put um half a jar of capers which I’ve rinsed and washed and dry and they’ve gone in there. and one red onion chopped and diced up. And then some green and black kided olives have gone in there as well. So that’s my meat salad. And of course a a baby pepper. You’re going to do eggs for filling. And I’ve done eggs for me cuz these don’t have the softboiled eggs there. I think they’re good enough. Yeah, just check it. I’m cooked enough. Yeah, there you go. I cooked it a touch. I think I could do it about eight eight points, but eight eight and a quart minutes. So, you can probably get it away with just doing it for eight, but they’re all right. It’ll be fine. If you want the rip off, then you just cut them down and trim by about half a minute, half a second. So, there you go. Now, I’m going to give that a little bit of turn. squeeze it up [Music] on fine another minute. That is so lovely. Look at that. It’s like an Italian salad almost, isn’t it? Yeah. Now, it won’t be a salad. Potato. So, I’ve got some Jersey Royal. Looks like um boil So, And I’m going to just put it in half like so. It’s just a French salad. It’s a French salad. Yeah. And you even they even put it in sandwiches in I think in I’ve had in South Park many years ago in big baguette. Big B loads of vinegarette and they put it in a lovely crusty bread. Very nice. That’s nice. Oh, but I thought that your best. Yeah. And you want to say a lovely thank you to everybody that watched the live when we did the uh wine review. Oh, yeah. I think we had 3,000 people on. It was brilliant. And you enjoyed that. I was really kind of you to help me with that. Are you on? No, we about it and we said we’re going to do it. We got some new ideas. We’re going to do a beer tasting which I’m sure all the gentlemen and some ladies out there will enjoy. We’re going to get some of my friends to participate and we’ll do a beer tasting probably probably in the garden around the the table. A beer tasting. And I’m sure Steve and Johnny will uh Steve and Johnny is the um our talking French man who lives in the neighborhood. That is nice. Look at that. That is lovely. Really lovely. Oh, a sizzling pan. Why is it important to let the tuna rest? Yeah. Um just so one, it cools down and two, it sort of the temperature goes through the tuna a bit more. So is it like a steak? Like you like a steak and obviously if it’s you take it off too quickly and cut it, it’s going to just uh it will tend to bleed out the juices and so forth. That’s why it keeps all the juices in like steak. Yeah, exactly. So, we’re going to be doing a soft drink review as well as well because some of our friends who are not recovering and are not drinking alcohol anymore, they were looking to selection of interesting soft drinks that we may be able to I think it’s a good idea to taste. Yeah, I think it’s good, isn’t it? Yeah, of course it is. Not everybody wants to drink, is it? Everybody can drink. Nope. So, I’m going to add that with these potatoes are still a little bit warm, but they’re fine. I’m going to add it on top. That is lovely. And then when I’m ready to cut me tuna up, I will mix everything through. So that looks nice. You can put salad with it or rocket or mixed um um baby leaves. U Sus doesn’t can’t digest it. So I don’t put anything. I just put it as is and I’ll probably season that. Put a vinegaret with it and then dish it up. But you can then add your leaves in later. Cuz if you put it in at this stage and you vineigret it, it’s just going to cook the leaves and they’ll just go where they’ll poop poop themselves. As we say, I didn’t know that. So, I’m going to now take the tuna off. Oh, that looks nice. Look at the juices off of that. Yeah, I think that’s come from the top bottom one. So, I’m just going to chop it up into pieces. I do love a bit of tuna. It’s nice, isn’t it? So good for you, isn’t it? Yeah. I didn’t know it was lower in cholesterol. Yeah. As you can see, nice bit of pinkness in the tuna. I love tuna. It’s one of my favorite. It’s a lovely bit of tuna. We need to eat more fish cuz we’re always saying that, aren’t we? We do. Thank you. M tasty. That is absolutely delicious. Really lovely. I love the taste of tuna. It’s got such a lovely taste, isn’t it? Mhm. It’s so good for you to eat lots of fish. We always say we need to eat more fish, don’t we? We do. I’m quite excited about doing the beer review, not because I’m a big beer drinker, but because I think it would be funny with your French friend and your uh Ste said that if he’d gone to France and he’ done a beer studies, he would have got a star. A star. Steve is a the beer beer drinker amongst us who’s knows quality when he sees it. Let’s finish up a little bit tuna. Look at the cheeses. Mhm. Do you put those in with the salad juices from the fish? Uh yeah, you can do. Why not? Just tastes fishy. Fish sauce or like um what they call um Thai or bottled fish sauce. That is beautiful. So, here we go on there like that. So, we’ll probably eat it warm. So, that’s fine. Thank you to everybody who asked questions on the live as well because we appreciate that, Peter. I hope Peter answered all your questions for you. Do another wine one sometime soon. I hope we can get our friends from the um the wine industry. Yeah, to do um collab. Yeah, sometimes technical things happen. Yeah. Okay. It’s unfortunate, isn’t it? Mix me bowl just to tidy it up. Mix it a little bit. Having a good mixing bowl is really important. And I my one is down the west country. So I apologize my back to you for a minute. That’s all right. I’m going to do we’ll just chat amongst ourselves. So thank you to everybody who listen watched and um listen to the live as well because it’s much appreciated and it’s really important to get your feedback as well. Things that we want us to do or So fingers in now and then your fingers you’ll go and say you’re waving like remember Susie was making the leaves and she was the the tree in the in the thing. See it’s flattering. So what you do is you flatter your fingers in there and basically you’re lightly mixing through the salad mix trying to distribute the potato and the fish through the salad. Bring the beans. Voila. Look at that. I was a brilliant tree. You were. And there you go. That’s my salad. I’m going to put a little bit of seasoning on it and put black pepper and add my uh vinegrett. Yeah. Unfortunately, where I went today, they didn’t have any um of that seasoning. All they had was ranch. Okay, we’ll use all that there. Yeah, I’m disappointed actually. I really wanted that particular seasoning. Yeah, here we go. That looks amazing. Little bit of seasoning, not too much. That looks so summery, doesn’t it? It looks really lovely. That’s your summary season tuna fish salad. That looks lovely. H have a go yourselves. Everybody send in pictures and so forth and tell it’s easy to make and you make yourself a big bowl of that on the sofa and that will last you in your fridge for say four portions maybe five or six portions really. So you could last yourself for a couple of days and you’ve got a lunchtime snack and hopeful bit of crusty bread to go with it or we can have it with a glass of wine and something for dinner and that’s our so thanks for watching. Hit the like button, hit the subscribe button, leave us a comment, and um don’t forget to hit the subscribe button because I think it’s 65% of you, 70% of you are not subscribed. And it’s important for us to and it’s free. It’s important for us to get seen by every other people so we can expand our viewings viewing all over the world to different people and different uh different countries. So, hit the subscribe button and leave us a comment and we look forward to seeing you real soon. Ciao for now. Thank
Dining and Cooking