Steal This Recipe: Sicilian Tuna Melt
Courtesy of Chef Brandon Boudet from Little Dom's in Los Feliz, Los Angeles this Italian take on an American classic is sure to please.
Sicilian Tuna Melt is served at Little Dom's for $11. This recipe makes 2 restaurant servings.
Sicilian Tuna Melt Ingredients:
Steal This Recipe® Step by Step Instructions:
Sicilian Tuna Melt is served at Little Dom's for $11. This recipe makes 2 restaurant servings.
Sicilian Tuna Melt Ingredients:
- 2 cups of imported Italian tuna in oil, drained well
- Zest of one lemon
- Juice of 2 lemons
- 1/2 Cup of extra virgin olive oil
- 1 Tablespoon capers, rinsed well
- 2 Shallots, finely chopped
- 2 Tablespoon fresh basil, chopped
- 2 Tablespoon Italian parsley, chopped
- 1 Clove of garlic chopped fine
- Pinch of red pepper flakes
- 1/2 teaspoon fresh ground black pepper
- 4 Slices of vine ripened tomatoes
- 4 Slices of fontina cheese
- 1 Cup arugula
- Focaccia Bread
Steal This Recipe® Step by Step Instructions:
- Preheat oven to 450˚
- Combine tuna with lemon juice and zest, capers, shallots, basil, parsley, garlic, red pepper flakes, black pepper and mix until combined.
- Drizzle with olive oil.
- Place the tuna mixture on focaccia bread then top with fontina cheese.
- Bake for 6 minutes or until cheese melts.
- Top with tomatoes and arugula and more olive oil if desired.
About the Chef:
Chef Brandon Boudet was born and raised in New Orleans, where
his family celebrated life with generous portions of Louisiana and
Italian cooking. Boudet began experimenting in the kitchen as early as
eight years old, turning out French toast and perfecting a bread
pudding recipe made with the kitchen's novel new acquisition, the
microwave oven! Before graduating high school, Boudet landed a job at a
local Italian restaurant in the French Quarter, where he quickly began
to suspect that cooking could actually be a career option and enrolled
at San Francisco's prestigious California Culinary Academy. After
working at several prestigious venues in New Orleans, New York and Los
Angeles Little Dom's is the latest restaurant to benefit from his
refreshing perspective: "I believe in keeping things simple," says
Boudet. "There should rarely be more than three components to a dish
and it should be absolutely true to what it's supposed to be. Spaghetti
and meatballs doesn't need to be reinvented or reinterpreted, just
prepared with skill and integrity." Although Boudet has worked for some
culinary luminaries, he ranks his two grandmothers--one a talented
Louisiana home chef, the other a master of Italian cuisine -- as his
greatest influences.
The menu at Little Dom's features fresh and delicious updated Italian-American fare for breakfast, lunch and dinner. Acclaimed Chef Brandon Boudet utilizes the best seasonal and local ingredients (much from the Hollywood Farmer's Market) as he prepares classic favorites such as Fried Artichokes with Shrimp, Mint, Garlic and Capers; Spaghetti and Meatballs and Whitefish Piccata, as well as pizzas from the on-site wood burning oven.
Warm, red leather booths create an old-school ambiance inside the restaurant and the sidewalk tables are reminiscent of a European café. Located next door, the deli of Little Dom's calls to mind the Italian delis of New York with a small counter serving classic Italian panini and espresso.
Little Dom's
2128 Hillhurst
Los Feliz, CA 90027
323 661 0055
www.littledoms.com
Chef Brandon Boudet was born and raised in New Orleans, where
his family celebrated life with generous portions of Louisiana and
Italian cooking. Boudet began experimenting in the kitchen as early as
eight years old, turning out French toast and perfecting a bread
pudding recipe made with the kitchen's novel new acquisition, the
microwave oven! Before graduating high school, Boudet landed a job at a
local Italian restaurant in the French Quarter, where he quickly began
to suspect that cooking could actually be a career option and enrolled
at San Francisco's prestigious California Culinary Academy. After
working at several prestigious venues in New Orleans, New York and Los
Angeles Little Dom's is the latest restaurant to benefit from his
refreshing perspective: "I believe in keeping things simple," says
Boudet. "There should rarely be more than three components to a dish
and it should be absolutely true to what it's supposed to be. Spaghetti
and meatballs doesn't need to be reinvented or reinterpreted, just
prepared with skill and integrity." Although Boudet has worked for some
culinary luminaries, he ranks his two grandmothers--one a talented
Louisiana home chef, the other a master of Italian cuisine -- as his
greatest influences.The menu at Little Dom's features fresh and delicious updated Italian-American fare for breakfast, lunch and dinner. Acclaimed Chef Brandon Boudet utilizes the best seasonal and local ingredients (much from the Hollywood Farmer's Market) as he prepares classic favorites such as Fried Artichokes with Shrimp, Mint, Garlic and Capers; Spaghetti and Meatballs and Whitefish Piccata, as well as pizzas from the on-site wood burning oven.
Warm, red leather booths create an old-school ambiance inside the restaurant and the sidewalk tables are reminiscent of a European café. Located next door, the deli of Little Dom's calls to mind the Italian delis of New York with a small counter serving classic Italian panini and espresso.
Little Dom's
2128 Hillhurst
Los Feliz, CA 90027
323 661 0055
www.littledoms.com
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