Tuna steaks au poivre with french onion sauce and garlic scapes

After a weekend at a bed and breakfast in New Hampshire where we learned how to make a true French onion soup, my fiancée and I stopped at a seafood shack nearby, where deliciously fresh tuna steaks were on offer. Tuna steak and French onion soup seem like unlikely mates, but I was in the mood for a classic sauce a poivre, and the rich savoriness of the soup seemed like it might just work as a replacement for the more conventional veal demi-glace base. A quick glance through our selections from this week's CSA box turned up some lovely garlic scapes — and here are the results!

Pesto-Mascarpone Pasta

It's been a while since I posted here, and things have changed a lot, as things often do. Perhaps the most relevant change, given the content of this blog, is that my lovely no-longer-new girlfriend Janet is a vegetarian. I haven't converted by any means, but this has nevertheless influenced the way I cook and eat, and I've developed a renewed interest in minimizing and optimizing my meat intake, using meat for flavors and accents rather than for substance. Today's offering is, however, truly vegetarian and provides a great way to feature the tangy vegetable flavors of Mediterranean food.