Tradition
Continued from Page 10
may be roasted two days in ad-
vance; cover and store in the
fridge. 3. To make the salad dress-
ing: In a small bowl, whisk the
mayonnaise, white horseradish,
sugar, and wine until well com-
bined. Add salt and pepper to
taste. The dressing may be made
two days in advance; cover and
store in the fridge.

4. To assemble the salad:
Place the romaine pieces in a
large bowl. Add the celery and
parsley and toss to combine.

Sprinkle the walnuts and ap-
ples on top and arrange the
egg quarters around the
perimeter of the bowl. Scatter
the lamb pieces on top. To
serve, scoop some of every-
thing onto each plate and driz-
zle with the dressing.

Serves 6
SEARED TUNA WITH
OLIVES AND CAPERS
PAREVE Advance prep: may be made one
day in advance
Equipment: measuring cups and
spoons, cutting board, knives,
large frying pan, silicone spatula
Paula’s family consumes a lot of
sushi, so everyone is thrilled
when she has seared tuna on the
4 cloves garlic, chopped
into ¼-inch pieces
3 tbsps. capers, drained,
or green olives, cut into
¼-inch pieces
⅓ cup green or black
olives (or a
combination), cut into
long slivers
½ tsp. sugar
dIrectIons: 1. Sprinkle both sides of the
tuna steaks with the basil,
thyme, and pepper to taste. Heat
a large frying pan over high heat
(do not add any oil). When the
pan is hot, add the tuna steaks
and cook for one to 1.5 minutes
on each side, just long enough
to sear the outside. Leave the
center raw, unless you prefer tu-
na cooked all the way through.

2. Remove the tuna steaks to
a plate. Reduce the heat to
medium and add the oil. Add
the red onion and garlic and
cook for two minutes, stirring
often. Add the capers, olives,
sugar, and pepper to taste, and
cook for one minute. Remove
the pan from the heat.

3. Place the tuna steaks on a
cutting board and slice into 1/3-
to 1/2-inch-thick slices. Place the
slices on a platter and sprinkle the
caper and olive mixture on top, or
serve it alongside in a small bowl.

Serves 4
half the crust and apricot jam on
the other half. She uses a pastry
cutter, a small fluted wheel on a
handle, to cut the dough strips
to achieve a ridged look, but you
can use a knife instead. The crust
requires three cups of three dif-
ferent kinds of ground nuts; if
you do not have enough of one
type, you can substitute another.

IngredIents: ½ cup (1 stick) margarine
1 ½ cups ground almonds
1 cup ground walnuts
½ cup ground hazelnuts
(with or without skins)
½ cup potato starch
¼ cup granulated sugar,
plus 1 ½ tsps. for
sprinkling on top
½ cup confectioners’
sugar, plus extra for
dusting 1 cup raspberry, apricot,
or your favorite jam
1 large egg white, beaten,
for glazing
dIrectIons: to make the crust:
1. In a large bowl with an elec-
tric mixer on high speed, beat the
margarine until soft, scraping
down the sides of the bowl with
a silicone spatula once or twice.

2. Add the
ground al-
monds, wal-
3 tbsps. capers, drained, or green
olives, cut into -inch pieces.

(Seared Tuna with Olives and Capers)
menu at her house. It is the
quickest main dish to prepare if
you, like her children, enjoy
fresh tuna pretty raw; it cooks in
minutes. The olive and caper rel-
ish has strong flavors, so she of-
ten serves it on the side. Several
companies certify capers for
Passover, but if you cannot find
them, substitute green olives.

IngredIents: 4 tuna steaks
(6 ounces/170g each)
½ tsp. dried basil
½ tsp. dried thyme
Black pepper
3 tbsps. extra virgin olive
oil 3 tbsps. chopped red
onion, cut into ¼-inch
pieces 12 APRIL
APRIL 7, 7, 2016
2016 JEWISH EXPONENT
LINZER TART
(GLUTEN-FREE) PAREVE
Advance Prep: may be made
four days in advance and stored
covered at room temperature
Equipment: measuring cups and
spoons, large bowl, electric mixer,
eight-inch round tart pan (with
or without a removable bottom)
or pie pan, medium bowl, two
cookie sheets, silicone spatula,
rolling pin, knife or pastry wheel,
long knife or metal spatula, pas-
try brush or hands to glaze top
of dough with egg white.

You can make this dessert with
any flavor jam you like. Paula
suggests spreading red jam on
nuts and hazelnuts along with the
potato starch and granulated sug-
ar and mix. Separate a little more
than half the dough and put it in-
to your tart or pie pan. Leave the
remaining dough in the bowl.

3. Use your hands to press
the dough into the bottom of the
pan to cover it and create a 1/3-
inch-thick crust on the sides. It’s
easiest to press the dough with
your fingers into the sides and
corners of the pan first and then
press the palm of your hand into
the bottom of the pan to help
cover it with dough. Take a little
extra dough from the bowl if
needed to cover the bottom.

Place the pan in the freezer.

4. Add the confectioners’
sugar to the smaller piece of
dough in the bowl and mix it in;
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