Ahi Tuna en Papillote
Cooking fish “en Papillote” is delicious, creative and really easy to clean up. You can use such a wide variety of seasonings, herbs, and vegetables that it’s fun to try.
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| Creating the Garlic, Lemon Thyme, and Tarragon Confit |
In a medium saucepan, saute:
1 cup Olive Oil
Cloves from 2 heads of Garlic, unpeeled
3 Tablespoons fresh Tarragon (or 1 Tbsp Dried Tarragon)
3 Tablespoons fresh Lemon Thyme (or 1 Tbsp Thyme)
2 Bay Leaves
Cook over medium-low heat for 30 minutes pressing Garlic from skin as it softens – discard skin.

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| Parsley from our garden, tomato slices, lemon & lime peel |

Grate rind of 1 Lemon and 1 Lime
Slice a medium Tomato
Cut leaves from 4 stems Parsley

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| Prepared Tuna on parchment paper |
Pre-heat oven to 450 degrees
Cut 2 9″ x 12″ sheets of parchment paper.
Fold in half.
Place 1/4 of the Garlic Confit in the center of the parchment paper towards the fold.
Place Tuna Steaks on top of Garlic Confit.
Sprinkle with Salt and Pepper.
Top with Tomato slices, Parsley, Lemon and Lime peel, and 1/4 of the Garlic Confit.

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| Baked parchment packets fresh from the oven |
Fold and press sides of parchment paper towards the middle, then fold top down towards the Tuna, and press firmly. Place packets on a rimmed baking sheet. Bake for 7 – 9 minutes. Cut packets open carefully to avoid the steam coming out.

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| Cooked Tuna steak – ready to eat! |
Rice Amandine
Ratatouille
In a deep skillet, over medium heat, saute:
1/2 cup Olive Oil
2 Garlic cloves, crushed
1 medium Onion, finely chopped
Cook, stirring constantly until onion is softened.
Then stir in:
1 medium Eggplant, cubed
2 Zucchini, sliced, then cut into half-moons
1 teaspoon Italian Herb Mix
Salt & Pepper, to taste
Continue cooking and stirring for about 15 minutes until Eggplant softens.
Stir in 10 – 15 Cherry Tomatoes (or 2 regular tomatoes, diced)
Top with shredded Mozzarella.
I’m thrilled to have found this recipe on-line so I can share it with you! I’ve been baking Chocolate Chip Cookies as long as I can remember. Every blog I visit has a Chocolate Chip Cookie recipe purporting to be the best, but what takes these lovelies right over the top is the addition of Dark Rum which not only adds layers of flavor to the dough, but intensifies the taste of vanilla and chocolate throughout the cookies. I’ve tried lots of different recipes – and this one is by far the best! Really!
They are baked at a low temperature for a longer time. I cut the Chocolate Chips in half, and add 3/4 cup each of Walnuts and Pecans.
I have also used crushed Heath bars or Symphony bars in place of the Chocolate Chips – this dough is a great base for experimentation.
Enjoy!
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| Thar’s snow in them thar hills! Channel Islands Harbor |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
What a delicious confit for the fish Susan! I need to try cooking papillote – the results look wonderful. Your side dishes look great too. And those cookies – what treats they are with the rum in them!
You guys seem to know how to enjoy life! Great photos and recipes….keep it up, please!
Ken