Many people believe that cooking with fresh greens should be a binary: they’ve either got to be fresh or cooked. I often enjoy my fresh greens cold and crunchy in salads, or sauteed to buttery softness in pasta, but sometimes the best way to eat your greens is somewhere in between. Topping a cold salad with a hot sauce gives you the perfect balance of crispness to richness, and you wind up with a lovely dinner perfect for the cooler temperatures coming our way.
You can use any combination of greens, depending on your preference. I used a combination of the sweeter Tatsoi greens with a few Mizuna greens for an added kick. You can also use arugula, or a combination of all three!
Make sure to use a decent quality white wine - if you wouldn’t drink it, don’t cook with it!
Tuna Patties with Wilted Tatsoi Greens and Buerre Blanc
2 6-ounce cans good quality tuna packed in oil
3 TBS minced red onion or shallots
1 TBS Dijon mustard
1/2 cup breadcrumbs
1 lemon, zested and juiced
2-3 drops tabasco (optional)
sea salt and freshly ground black pepper
butter for the pan
2 large handfuls Tatsoi or assorted greens, chopped roughly
For the Buerre Blanc
1 stick cold butter, cut into chunks
1/3 cup white wine
1 TBS minced shallots
- Drain excess oil from tuna. Combine tuna, minced onion or shallot, mustard, breadcrumbs, lemon juice and zest, tabasco (if using), and egg in a mixing bowl and stir gently with a fork to combine. Season with salt and pepper.
- Divide mixture roughly into fourths and fashion each portion into a patty, making sure not to squeeze too hard. If time allows, cover patties loosely and refrigerate for 30 minutes before cooking.
- Heat a large skillet to medium low heat and add butter to the hot pan. Carefully place the patties in the pan and cook until browned before flipping, roughly 4-5 minutes on each side. If the patties are done before you finish making your sauce, place them in a warm oven to finish.
- To make the Buerre Blanc, bring wine, shallots, and a pinch of salt and black pepper to a boil in a saucepan over medium heat. Lower the heat to a simmer and cook until the liquid has evaporated by 2/3.
- Turn off the heat and whisk in 2 chunks of cold butter. Turn the heat back on to low and continue whisking chunks of butter into the sauce a chunk at a time, making sure each piece melts before adding more.
- Add the chopped greens to serving bowls and top with a tuna patty and generous portion of sauce.