JEWISH TELEVISION NETWORK’S NEW JEWISH CUISINE CHEF/HOST JEFF NATHAN SHARES WITH KOSHER WINE REPORT-COOKING WITH WINE

SPECIAL COOKING WITH WINE-
A THANK YOU TO CHEF JEFF NATHAN FOR SHARING HIS 
"TUNA on LENTIL SALAD with ZINFANDEL VINAIGRETTE" RECIPE

MORE ON CHEF NATHAN FROM ABIGAELS

www.abigaels.com

TUNA on LENTIL SALAD
with ZINFANDEL VINAIGRETTE                    YIELD:  4

LENTIL SALAD

1    pound lentils                    Rinse the lentils and remove pebbles as
water, to cover                      necessary.  Cover with approximately 2”
½     carrot                            water in a large soup pot.  Add the halved
½    celery                            carrot, celery, onion, bay leaves and salt.
½    onion                            Bring to a boil.  Lower heat to a simmer and
2    bay leaves                        cook until tender, but not mushy.  Drain.
1    tablespoon salt                    Discard the carrot, celery onion and bay leaf.
½    fennel, minced                    Place in a large bowl.  Add in the minced
½    red onion, minced                    fennel, red onion, fresh herbs, vinegar and
1    tablespoon fresh rosemary            oil.  Season with salt and pepper and set aside.
2    tablespoons fresh parsley, chopped
3    tablespoons balsamic vinegar
1    cup extra virgin olive oil
salt
pepper

ZINFANDEL VINAIGRETTE

1    cup zinfandel wine                    Combine zinfandel, peppercorns, bay leaf, shallots
6    whole black peppercorns                and garlic in a small saucepot.  Heat over a
1    bay leaf                        medium-high flame and simmer until volume is
1    shallot, minced                    reduced by half.  Strain and set aside to cool.
1    clove garlic, sliced                    Once cooled, add honey to the zinfandel   
1    teaspoon honey                    reduction.  Using a hand blender, slowly add
4    ounces extra virgin olive oil            the oil.  Adjust seasonings with salt and
                                pepper.  Set aside

SEARED TUNA

4    6-ounce center cut tuna filets            Season tuna with the salt and pepper.  Place
salt                            in a grill pan of hot olive oil.  Cook over
pepper                                high heat until medium-rare.  Slice tuna
olive oil                        and place over the Lentil Salad and drizzle
                            with the Zinfandel Vinaigrette.