August 2012 – PureWow Publisher

Sea Change

Recipe adapted from Stuart Tracy, Butcher & Bee, Charleston, South Carolina

Makes 4 sandwiches

Start to Finish: 1 hour 15 minutes (includes cooling time)

Butcher & Bee’s tuna-salad sandwich bears little resemblance to the brown-bag staple of our youth. At the craft-driven Charleston, South Carolina, sandwich shop, chef Stuart Tracy reimagines the childhood classic using high-quality ingredients and tuna steak poached in olive oil. He matches the wonderfully moist fish with a zesty herbed mayo to truly set his tuna salad apart. Serve the sandwich as part of a traditional American meal with a bottle of chilled beer, wedges of juicy melon and a simple green salad on the side.

Herbed Mayonnaise

¾ cup reduced-fat mayonnaise

½ shallot, finely chopped

Zest and juice of 1 lemon
(about 1 tablespoon zest
and 3 tablespoons juice)

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh thyme

Salt and freshly ground black pepper

Tuna Sandwich

1 pound yellowfin tuna steak

½ shallot, thinly sliced

2 cloves garlic, thinly sliced

1 bay leaf

1 teaspoon black peppercorns

2 sprigs of herbs such as thyme and rosemary

Extra-virgin olive oil (for poaching)

8 slices whole-wheat bread, toasted

8 large leaves Bibb lettuce

Pickles (optional)

1. Make the mayonnaise: In a small bowl, combine the mayonnaise with the shallot, lemon zest, lemon juice, tarragon and thyme. Season with salt and pepper, then refrigerate until ready to use.

2. In a large saucepan, combine the tuna with the shallot, garlic, bay leaf, black peppercorns and herb sprigs. Add just enough olive oil to cover the tuna. Poach the tuna over medium-low heat, turning once, until barely pink in the center, about 7 minutes.

3. Transfer the tuna to a large bowl and, using two forks, break it into large flakes. Cool slightly, then refrigerate until completely cool. Discard the oil.

4. Toss the cooled tuna with the mayonnaise until combined. Divide the tuna salad evenly among four slices of bread. Top each with two lettuce leaves, pickles (if using) and a second slice of bread. Serve immediately.

That Loving Filling

Recipe adapted from David LeFevre, Manhattan Beach Post, Manhattan Beach, California

Makes 4 servings

Start to Finish: 40 minutes

We’ve never thought French toast needed more than a drizzle of maple syrup to satisfy our morning sweet tooth. But now that we’ve had chef David LeFevre’s version, we know you can take the brunch favorite to a more indulgent level. At his Manhattan Beach restaurant, Manhattan Beach Post, the chef stuffs his French toast with house-made ricotta, then tops it with sweet seasonal fruit, maple syrup and a dollop of whipped cream. His berry-topped summer iteration makes it hard to decide which element is best: the custardy French toast, the delicate fruit topping or the light fluffy filling tucked inside.

½ cup ricotta cheese

Zest from 1 lemon (about
3 teaspoons)

8 slices brioche or challah bread (about ¾-inch thick)

2 cups heavy cream

2 eggs

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

4 cups fresh mixed berries

¼ cup sugar

4 tablespoons (½ stick) unsalted butter

Whipped cream, for serving

Pure maple syrup, for serving

1. In a small bowl, combine the ricotta with the lemon zest. Spread the ricotta evenly on one side of each bread slice, then close to form four sandwiches.

2. In a small bowl, whisk the cream with the eggs, cinnamon and cardamom. Pour the mixture into a large shallow baking pan and soak the sandwiches for 15 minutes, turning halfway through.

3. Meanwhile, in a medium saucepan set over medium heat, combine the berries with the sugar and bring to a simmer. Cook until warmed through and juicy, about 5 minutes. Remove the saucepan from the heat and cover to keep warm.

4. In a large skillet set over medium heat, melt 2 tablespoons of the butter. Remove two sandwiches from the baking pan and cook until warmed through and golden brown, about 4 minutes per side. Repeat with the remaining 2 tablespoons butter and sandwiches.

5. Cut the sandwiches in half diagonally and divide among four serving plates. Top with the whipped cream, reserved berries and a drizzle of maple syrup. Serve immediately.