Basil, Olive and Soybean Garnish
Cooking fish at home can seem intimidating, but it’s much easier than you might think. Take your cue from Paul Kahan, the chef-owner of Blackbird Restaurant in Chicago.
Kahan is a gifted cook who can combine bold, interesting flavors in a way that shows a certain simplicity and understated style. This dish is an excellent illustration. Kahan serves these three recipes together as a single dish: sliced, seared tuna on soybean pancakes, garnished with basil, soybeans and olives.
At home, it makes a wonderful first course for six. Follow it with a main course of pasta or simply prepared meat.
Toss together the olives, basil, soybeans, oil, lemon juice and salt and pepper to taste in a small bowl. Taste and adjust the seasoning. (This recipe can be made ahead to this point and kept a few hours at room temperature.)
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