JOHNS TUNA FISH SANDWICH

1 whole baguette
3 Hardboiled Eggs (recipe follows)
Marinated Roasted Peppers(recipe follows)
1 cup arugula leaves or one bunch watercress
¼ c Niçoise, Alfonso or Kalamata olives, pitted
A few slices of red onion, cut into half moons
¼ c cherry tomatoes (preferably Sweet 100s) cut in half
4T good quality mayonnaise
1 jar 7.8 oz Ortiz oil-packed tuna (or other olive oil packed tuna)
2T Olive oil
1 T Balsamic Vinegar
kosher salt and freshly ground black pepper
Optional: 4T fresh basil leaves



Marinated Roasted Peppers :
2 ripe red bell peppers
2T extra virgin olive oil
2t toasted fennel seeds
2 cloves garlic, finely minced
1T chopped parsley
1/2t red chili flakes
zest of ½ a lemon
kosher salt and freshly ground black pepper

Preheat oven to 375f. Rinse the peppers, pat dry and cut in half through the stem. Remove seeds and ribs and brush with 2t of the oil . Season with salt and pepper and place cut side down on a baking sheet. Bake 15-20 minutes or until the skin is slightly blackened and blistered. While still hot, place peppers in a plastic bag or a small mixing bowl covered with plastic wrap. Cool. With the aid of a small paring knife, remove the skins .
Place the remaining ingredients in a bowl and toss well. Refrigerate for up to three days.


Hardboiled Eggs:
Place the eggs in a small pot, add cold water to cover by one inch, add a pinch of salt , and bring to a simmer. Simmer two minutes, turn of the heat , cover the pot and set the pot off the stove for 10 minutes. Remove the eggs and plunge into cold water . When the eggs are cold to the touch , peel , rinse and slice each egg into 5 or 6 slices. Season with salt and pepper.




To assemble the sandwich:
Preheat the oven to 400 F. Cut baguette in half horizontally. Remove a little bit of the crumb from the top half of the loaf and discard.Toast the bread into golden brown. Cool the bread slightly and spread the mayo on the bottom half of the sandwich.
In a small mixing bowl, toss together the arugula, onion,olives, and tomato with the oil, vinegar and some salt and pepper.


Drain the tuna from the oil, leaving a little oil adhering to the tuna for moisture , and season with a little bit of salt and pepper.
Layer the peppers on top of the bread, followed by the tuna, the eggs and the salad mixture. Place the top half of the bread on top of the sandwich. Cut the baguette into 4-6 pieces. Serve immediately.

MASHED POTATOES

Cream cheese and Leek Mashed Potatoes( serves 12)

8 fist-sized Yukon Gold Potatoes , peeled and diced
1/2 # unsalted butter, softened
8 oz cream cheese or Mascarpone, softened
6 leeks, rinsed, dark green part and outer layer discarded , diced
2 Tbsp. kosher salt
freshly ground black pepper

In a small nonreactive pot, bring water to a boil with 1/2 tsp. salt. Add 3 Tbsp. butter, bring to a boil and add the leeks. Cover and simmer gently until the leeks are tender but not mushy,about 15 minutes. Set aside.
Place the potatoes in a large pot . Add water just to cover and the remaining salt and bring to a boil. Cook at a steady simmer until the potatoes are very tender and easily pierced with a fork.
Gently rewarm the leek mixture. Drain the potatoes well and immediately pass through a ricer into the empty potato cooking pot. Fold in the butter, Mascarpone and leeks , along with a few tablespoons of the leek cooking liquid. Season with freshly ground pepper and more salt , if necessary. Serve immediately.

Chorizo and Scallion Mashed Potatoes (serves 12)

8 fist-sized Yukon Gold Potatoes, peeled and diced
1/4# unsalted butter , softened
1 Cup extra virgin olive oil
1# chorizo
4 scallions, thinly sliced
1 Tbsp. kosher salt
freshly ground pepper

Place the chorizo in a small pot and cover with cold water. Bring to a boil and simmer 5 minutes. Drain and cool completely. Dice chorizo and set aside.
Place the potatoes in a large pot. Add water just to cover and the salt and bring to a boil. Cook at a steady simmer until the potatoes are very tender and easily pierced with a fork.
In a medium sauce pan, gently rewarm the sausage in 1/2 t of the olive oil, being careful not to fry the sausage. Drain the potatoes well and pass through a ricer into the empty cooking pot.
Fold in the softened butter, olive oil, warm sausage and any oil from the sausage cooking pan, and scallions. Season with lots of freshly ground pepper and additional salt if necessary.
Serve immediately.

Root Vegetable Mashed Potatoes ( serves 12)

8 fist-sized Yukon Gold potatoes, peeled and diced
1/3 # unsalted butter, softened
1 medium celery root , peeled and diced, stored in cold water with a splash of lemon
1 Cup diced butternut squash
2 small rutabagas, peeled and diced
1 1/2 Cup buttermilk, room temperature
2 Tbps. kosher salt
freshly ground black pepper

In a medium nonreactive pot, bring celery root, rutabagas , water to cover and 1 tsp.kosher salt to a boil. Simmer 5 minutes, add the butternut and simmer another 10 minutes and cook until the root vegetables are very tender but not falling apart. Drain and cool on a sheet pan.
Place the potatoes in a large pot. Add water just to cover and the remaining salt and bring to a boil. Cook at a steady simmer until the potatoes are very tender and easily pierced with a fork.
In a medium sauce pan,gently rewarm the root vegetables in 1 Tbsp. of the butter. Drain the potatoes well and pass through a ricer into the empty cooking pot.
Fold in the softened butter, buttermilk, root vegetables and freshly ground black pepper, Season with additional salt if necessary. Serve immediately.

Garlic Confit Mashed Potatoes (serves 12)

8 fist-sized Yukon Gold potatoes,peeled and diced
1/3# unsalted butter, softened
10 garlic cloves, peeled
1 Cup half and half
2 Tbsp. Kosher salt
freshly ground pepper
fresh dill for garnish

In a small , heavy bottomed pot set on a flame tamer over gentle heat, melt 4T butter and skim off the milk solids. Add the garlic , cover the pan and cook until soft and caramelized about 30 minutes.
Remove the garlic from the cream and force through siece back into the cream. Set aside
Place the potatoes in a large pot. Add water just to cover,salt and bring to a boil. Cook at a steady simmer until the potatoes are very tender and easily pierced with a fork.
Gently rewarm the garlic cream mixture. Drain the potatoes well and pass through a ricer into the empty cooking pot. Fold in the softened butter and cream mixture. Season with freshly ground pepper and more salt if necessary. Garnish with dill and serve immediately