1 cup apple juice or apple cider or white wine
2 cups water
1/4 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
4 parsley sprigs
1 stalk celery (with leaves), chopped
1 small onion, sliced
1 bay leaf
4 tuna steaks, 1 inch thick (2 pounds)
Green Sauce (below)
Carefully remove fish with a slotted spatula. Drain on wire rack. Carefully remove skin. Cut fish lengthwise into halves. Cover and refrigerate until cold for about 4 hours at the least. Serve fish with Green Sauce.
1½ cups creamed cottage cheese (large curd) 1 cup parsley sprigs 1 tablespoon milk 1 tablespoon lemon juice ½ teaspoon salt ½ teaspoon dried basil leaves 4 to 6 drops red pepper sauce 1/8 teaspoon black pepper (or about 1 dash of black pepper)Place all ingredients in a blender. Cover and blend on high speed. Stop blender occasionally to scrape the sides. Blend until smooth for about 3 minutes.
Microwave Directions: Rinse tuna steaks under cold running water gently. Place fish in rectangular dish that can be used in the microwave, 12 x 7½ x 2 inches. Place thyme, salt, peppercorns, tarragon, onion, parsley, bay leaf and celery on fish. Pour ½ cup apple juice and 1 cup water over fish. Cover tightly and microwave on high (100%) for 3 minutes. Rotate dish ½ turn. Microwave until the small ends of the fish flake easily with a fork for about 5 to 7 minutes longer. Let stand 3 minutes covered.
2 eggs 1 package (10 ounces) of frozen spinach 1 teaspoon salt 2 tablespoon olive or canola oil 2 cups all-purpose flour 4½ quarts water 1 tablespoon saltCook spinach as directed on the package and drain. Place eggs, spinach, 1 teaspoon of salt and 1 tablespoon of oil in a blender. Cover and blend on medium speed until smooth for about 20 seconds.
Make a well in center of flour. Add spinach mixture; mix thoroughly. If the dough is too dry, mix in a few drops of water; if the dough is too sticky; mix in a small amount of flour. Gather the dough into a ball. Knead dough on lightly floured cloth-covered board until smooth and elastic for about 5 minutes. Let stand 10 minutes.
Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured cloth-covered board with cloth-covered rolling pin. Keep remaining dough covered. Loosely fold rectangle lengthwise into thirds; cut crosswise into ¼-inch strips. Unfold strips and place on towel until dry for at least 30 minutes.
Heat water to boiling; stir in 1 tablespoon oil, 1 tablespoon salt and the noodles. Cook until almost tender, about 3 to 5 minutes. Then drain.
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