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Nov 27, 2006 05:36 PM

Sides to go with tuna braised in tomatoes, capers and olives?

Making All About Braising's tuna pot roast with olives tonight, and I can't think of a good veggie side. I'll be serving couscous as a grain.

Do we need a veggie side at all? Maybe a salad to start?

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  1. Some sort of boiled potatoes or plain-ish root vegetables (your choice) as a nice plain contrast to the savory roast?

    1. How about the braised rabe and arugula (pg. 51)?

      OR roasted brussel sprouts.

      Actually, any stir fried veggie would also go well with the tuna.

      1 Reply
      1. re: beetlebug

        I was going to say broc raab too, I'm on a raab kick.

        You could simply blanch it, then saute some garlic and red pepper flakes, throw the broc raab in for maybe 4 minutes, then grate some lemon zest over it. That's what I do, I love it. It went over very well at Thanksgiving. Plus it's SO SIMPLE.

      2. Ooooh, beetlebug, that might work, if I can find rabe. I don't have my cookbook on me; is it an involved recipe? I'm making it for almost-in-laws, so I'd like it to be stress-freeish.

        I was also thinking maybe just a simple butter lettuce salad.

        1 Reply
        1. re: MuppetGrrl

          What I didn't put in the post is that you stir fry the rabe in about 1/4 evoo.

          I also mis-typed re: the arugula. It only needs to simmer for about 10 minutes.

          After the dish is finished, you can drizze the whole thing with salt and evoo.

          The book also says that you can substitute broccolini for the rabe. The broccolini will take longer to cook than the rabe. But, I love rabe so have never tried it.

        2. I think some thick slices of zucchini grilled with olive oil and rosemary would go well. Keeps it vaguely mediterranean, too.

          1. the tuna sounds so rich, i'd go for something sharply flavored like rabe, arugula or watercress. any can be sauteed with garlic and lots of lemon.