Hold-the-Mayo Tuna Melts
with Fennel and Onion
Mushroom-and-Kale
Barley Soup
SERVES 4
SERVES 4
1
4
1
1 large clove garlic, minced
or grated
Juice of 1 lemon
¼ cup EVOO (extra-virgin olive oil)
Salt and black pepper
1 large red onion, ¼ finely chopped
and the rest thinly sliced
1 bulb fennel—quartered and thinly
sliced, reserving a small handful
of finely chopped fronds
Three 6-ounce cans line-caught tuna,
drained and flaked
3 tablespoons capers, chopped
A small handful oil-cured black
or kalamata olives, pitted and
chopped
A handful flat-leaf parsley, finely
chopped
4 hand-cut slices good-quality
whole grain bread
About 1½ cups shredded italian fontina
val d’aosta or provolone cheese
Preheat the oven to 350°. Place the
garlic and lemon juice in a bowl and
whisk in 3 tablespoons EVOO; season
with lots of pepper.
Heat the remaining 1 tablespoon
EVOO, 1 turn of the pan, in a medium
skillet over medium-high heat. Add
the sliced onion and fennel bulb and
cook to crisp-tender, 6 to 7 minutes;
season with salt and pepper.
FOOD ST YLING BY C YD RAFTUS MCDOWELL; PROP STYLING BY ROBYN GLASER.
Add the tuna to the garlic-lemon
dressing. Combine with the finely
chopped onion, the capers, olives,
parsley and fennel fronds; toss to
combine. Divide the tuna among the
bread slices and top with the sautéed
fennel and onions, then the fontina
or provolone. Pop into the oven and
bake until the bread is crisp, the tuna
is warm and the cheese is melted
and lightly browned, about
15 minutes.
1 cup pearl barley
¼ cup EVOO (extra-virgin olive oil)
1 pound cremini or mixed
mushrooms, sliced
onion, chopped
cloves garlic, chopped
bunch cavolo nero (also called
black, tuscan, dinosaur or lacinato
kale), stemmed and shredded
Salt and pepper
A few grates nutmeg
One 32-ounce container ( 4 cups)
chicken or vegetable stock
A handful dried porcini or mixed wild
mushrooms
Shaved pecorino-romano cheese,
for serving
Divide and conquer: Boil the barley
separately while you move forward
with the soup to get it all done in just
under 30 minutes. Bring a medium
saucepan of water to a boil, add the
barley and boil until just tender, 20 to
22 minutes. Drain and reserve.
Meanwhile, in a soup pot, heat
the EVOO, 4 turns of the pan, over
medium-high heat. Add the fresh
mushrooms and cook until browned,
then add the onion and garlic and
cook until soft, 12 to 15 minutes
total. Add the kale and cook to
wilt; season with salt, pepper and
the nutmeg. Stir in the stock, a
couple of cups water and the dried
mushrooms; bring to a boil. Lower
the heat to simmer and cook until the
dried mushrooms are tender, 7 to
8 minutes. Stir in the reserved barley.
Serve the soup in shallow bowls and
top with the pecorino-romano.
Hold-the-Mayo Tuna Melts with Fennel and Onion
Mushroom-and-Kale Barley Soup
