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

MuppetGrrl Nov 27, 2006 05:36 PM

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. thegolferbitch RE: MuppetGrrl Nov 27, 2006 05:46 PM

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

    1. beetlebug RE: MuppetGrrl Nov 27, 2006 05:48 PM

      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
        prunefeet RE: beetlebug Nov 27, 2006 06:03 PM

        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. m
        MuppetGrrl RE: MuppetGrrl Nov 27, 2006 05:52 PM

        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
          beetlebug RE: MuppetGrrl Nov 27, 2006 06:09 PM


          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. frenetica RE: MuppetGrrl Nov 27, 2006 05:55 PM

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

          1. hotoynoodle RE: MuppetGrrl Nov 27, 2006 06:58 PM

            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.

            1. opinionatedchef RE: MuppetGrrl Nov 27, 2006 09:00 PM

              i personally don't care for acidic tomato sauces w/ somewhat bitter greens. i think the non-bitter milder tasting vegs like green beans, zucch, squash- are a better foil for that robust sauce. couscous is great choice. i was also going to suggest soft parm polenta!

              1 Reply
              1. re: opinionatedchef
                MuppetGrrl RE: opinionatedchef Nov 27, 2006 11:00 PM

                So I'm definitely doing polenta. The only greens I could find was arugula; I also bought butter lettuce. So it'll either be some kind of cooked arugula with cannellini beans or a nice butter lettuce salad.

              2. h
                HillJ RE: MuppetGrrl Nov 27, 2006 11:04 PM

                Perhaps, thinly sliced cucumbers with a lemon vinegar dressing

                1. m
                  MuppetGrrl RE: MuppetGrrl Nov 28, 2006 06:36 PM

                  FYI, I ended up going with couscous and a warm side of cannellini beans, arugula, garlic, pancetta, celery and carrots. I skipped the polenta because I figured that plus the beans would be a bit too rich and creamy.

                  The white beans and arugula were the star of the meal for me--I'll definitely be doing it again! The tuna turned out just fine, but not uber-spectacular.

                  1. icey RE: MuppetGrrl Nov 28, 2006 08:11 PM

                    how about roasted fennel? or even a fennel salad...i think that fennel and orange salad is sooo refreshing; fennel also aides digestion, and it would go great with tuna, imo.

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