Taste Of Sunrise – 4/6
>> chef robin rosen is in thorng cook autopsy nice little brunch up. >> something for easter or passover. i thought i would go in between there. >> good idea. >> tell us what you are cooking for first. >> yes, that would be great. a grilled tuna nearby waw salad. >> it’s a plated salad. i get started with salmon. >> salmon. >> tuna i’m sorry anyway a nice fresh piece of tunal. if you need a grill pan see candace in the specialty department. she can help you out. a sizzle on that. get that going first. >> no marinade or anything? >> this has been well seasoned in the pan so it won’t need be oiled so it doesn’t stick. while that is cook begun we’ll get our dressing going. in here a couple of tablespoons of champagne vig — vinegar. >> that’s traditional. >> very. squirt dijon mustard and tarragon. >> nice. >> that gives it a licorice type flavor in there and then we add in oil. and this is
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