b'2.Soak the salted capers and dry them on a paper towel. LET US HELP 3.For the carpaccio sauce, mix the egg yolk, mustard and half the lemon juice.TRANSFORM YOUR LAWN!Add the grape seed oil in a thin stream, stirring constantly with a whisk, so that an emulsion forms, just as when making mayonnaise. Stir in the sour cream and season with Worcestershire sauce, salt,SPRING SERVICESpepper and remaining lemon juice.4.To serve, brush the center of the plateHybrid + Organicwith a thin layer of olive oil. Cut the filetLawn Fertilization Packages into the thinnest slices possible, about 3mm thick. The best way to do this is with a meat slicing machine,Organic Mosquito + Tick Controlbut a really sharp knife and a little practice will also do. Eco-Friendly Weed Control + Prevention5.Arrange fillet slices on the plates. Allow to defrost for at least 15 min-utes until it comesto room temperature. Spread the carpaccio sauce and the capers on the meat, and serve. FALL SERVICESAeration + Overseeding Poached Tuna with a Caper & Anchovy Sauce Compost Top Dressing (Tonno alla Moda del Vitello Tonnato) Lawn RevivalsFrom Marcella Cucina by Marcella Hazan,the Queen of Italian Cooking in America Locally owned and operated 1 stalk celery 1 medium carrot and 1 medium onion, peeled Hi, Im Jose Garrido, owner of cup wine vinegar Green Roots Organic. We are aSalt fertilization and weed control1 pound fresh yellowfin tuna, cut into 1-inch steaks company with a philosophy1 teaspoon very finely chopped garlic based on delivering affordable2-3 flat anchovy filets, chopped very fine and reliable lawn care with only2 tablespoon chopped capers the most eco-friendly methods cup freshly squeezed lemon juice Weve been growing healthy1/3 cup extra-virgin olive oil green lawns in NJ neighborhoods1 teaspoon mustard for 5+ years! Black pepper, freshly groundDirections:1.Boil celery, carrot, onion, and vinegar with a pinch of salt for 10 min-utes in enough water to cover the fish later.2.Add the tuna steaks, cover and simmer gently for 8 minutes.3.While the fish cooks, combine the garlic, anchovies, capers, lemon juice, olive oil, mustard, salt, and liberal grinds of black pepper in a bowl and beat/stir with a fork to combine all ingredients smoothly.4.When tuna is done, retrieve it with a slotted spoon, pat it dry withGet free estimate kitchen towels, and cut it into slices 1-1/2 inches long. and more info at:5.Choose a deep glass or ceramic dish that can hold the tuna in a single10% offlayer without overlapping. Smear the bottom of the dish with somewhen prepayingof the caper/anchovy mixture. Lay the tuna slices flat in a single layerfor the season.and cover with the remaining caper/anchovy sauce, smoothing it with a spatula. Cover with plastic wrap. Leave at room temperature and serve 6-8 hours later. It is even better if refrigerated and served at room temperature 1 or 2 days later.Call or send us a message on our website!Serves 8 as an appetizer, 4 as a full course.NOTE: It may be kept refrigerated973-821-3858 / greenrootsorganic.comfor 4-5 days, but always bring to room temperature before serving. feature story /41'