The New Potluck

Cheesy tuna casseroles and Jello salads are definitely not on the menu.

Seared Ultra-Rare Albacore Tuna Salad

DEALS ON MEALS | One adjustment I’ve made to my budget the past year is to limit restaurant dining in general and high-end restaurants in particular. But by no means have I forgone the fine dining experience—I’ve just changed the venue. The latest take on potluck—a.k.a. The New Potluck—redefines the word to include communal menu planning that results in a restaurant-quality meal for a fraction of the cheque, and without the service charge.

How is The New Potluck different from your average dinner party? Simple: all the hard prep work and cost of the meal is shared. How is it different from the old potluck? Also simple: boring tuna casseroles and three-bean salads have been replaced with a sophisticated dine-out style menu.

Here’s the game plan: you and your fellow foodie potluckers choose an appropriately indulgent menu (think lobster, seared tuna, foie gras, prime rib—or anything you usually only enjoy in a restaurant). You can do this by phone, email or over coffee or drinks. Decide on a budget and then divvy up courses and costs. Non-cooks in the group can bring good wine, deluxe chocolates or a stunning dessert from your local patisserie.

Once the big night arrives, set the scene with candlelight and your best tablecloth and dinnerware; dress to the nines; plate up in the kitchen instead of serving family or buffet style; and then don’t pick up the tab.—Terri Brandmueller

Robert Belcham’s Alternative To The Tuna Casserole

In the spirit of The New Potluck, we asked the local superstar chef at Refuel, Robert Belcham, to rethink the ’60s tuna casserole. Here is his contemporary tuna recipe to serve in the latest Corningware dish.

Seared Ultra-Rare Albacore Tuna Salad
Serves 6

For Vinaigrette:
4 tbsp lemon juice
4 tbsp orange juice
1 shallot, minced
2 tbsp olive brine
1/2 cup green olives, cut off the pit
1 tsp Dijon mustard
3/4 cup extra virgin olive oil
Freshly ground pepper

Put all ingredients in a jar with a tight-fitting lid and shake well before using. Will last for two days in the fridge.

For Salad:
1 albacore tuna loin, preferably top loin, cut into 3
2 heads romaine lettuce
2 oranges, best you can find, peeled and cut into segments, reserve juice
Salt and pepper

Clean and dry the romaine lettuce and rip into bite-size pieces by hand. In a large sauté pan on high heat, add in just enough oil to put a sheen on the pan. Season the tuna with salt and pepper and place into the hot pan. Working quickly, sear the tuna on all sides, no more than 10 seconds per side, and remove to a cutting board. Slice into 1/4-inch slices. To serve, toss the romaine lettuce with the vinaigrette and place salad in a serving dish. Place slices of tuna on top and scatter orange segments around.

Refuel Restaurant is at 1944 West 4th Avenue, www.refuelrestaurant.com.

Photo: C. Phaisalakani