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we started with nonstick pan he did with all oil, to saute some onions. >> lots of onions, and you caramelizedhat. >> you want a slight cartelization on the tomatoes but the careful not to overcook them. lydia a piece the eggs and add salt. shredded basil, and cheese. >> what kind of cheese? >> i like cow's milk. if you like it sharper, the romano was good. >> than the a's go into the pan on top of the onion. once they start to firm up the tomatoes go on top. >> it is like a flower for mom. >> you put it in what ever since you have left. just like that. >> she taught said off with more greeted cheese. >> it is important that before across. now you put this in the oven and bake it for 50 minutes. >> it is a great dish to make ahead of time, and just warm up. or even cervical. mom is sure to be impressed. >> paint happy mother's day! >> that is right, happy mother's day. my mother is the best italian chef in the world. >> was born to say, you'd be in trouble and she heard you. >> you are saying that because mom is watching, is she? >> happy mother's day mom! >> that looked easy to make. >> very

pan with olive oil. this will be used to saute the spinach. >> you put it in there, one or two minutes, that is it. >> iid this to the side. >> next use is a tuna with a pinch of salt and dredge is it in the dried onion flakes. when you cook with tuna it is very important to see rid a few minutes. and that is all. >> the tuna is cooked in a separate pan with olive oil. it is turned as the and inserts to brown. after a minute or two it is seared on the outside and raw on the inside. and then it is sliced thin. >> discuss like butter when it is raw. >> the chef coats the plate with butter not squash puree, and then he adds cooked spinach and finally the slice tuna. it is garnished with alfalfa sprouts and fresh herbs. this is tony's table. now the fun part, i get to try this tune up. the too red, the spinach, >> that makes me so hungry. >> coming up tonight at 5:00, patients going for liposuction are getting a different prescription. >> 1 bay area plastic surgeon is turning down the procedure and the alternative he provides coming up at 5:00. facebook founder mark zuckerberg, capping off one of the bigges

pan? >> this is some shallots that are sauteing with a little olive oil.s. >> nothing goes to waste. i like that. >> exactly. that we're going to saute and add some chicken stock. >> time to turn this. >> yes. >> i'm cooking. >> you're stirring actually, hoda. >> no, this is cooking. >> after about five minutes you're going to transfer this to a blender and puree it. then you've got this nice asparagus puree. >> that's cool. >> that's a great idea. you don't waste anything. >> we put the asparagus puree on the plate, put our grilled asparagus, our piece of swordfish -- >> and you're going to garnish it with some cucumber? more asparagus. >> we've taken the tips of the asparagus, season that with a little olive oil and coarse salt for a little asparagus salad. then we've got a balsamic vinegar reduction. >> to put all over -- why don't you come around back here, ben and we can taste some of this good stuff. >> i'm going to flip this baby. >> flip it. nice job. >> thank you very much. >> so this is the finished product? >> this is the balsamic vinegar reduct

pan? >> this is some shallots that are sauteing with a little olive oil. here's thesparagus tips. cool. >> that's a great idea. you don't waste anything. >> we put the asparagus puree on the plate, put our grilled asparagus, our piece of swordfish -- >> you're going to garnish it with some cucumber? >> more asparagus. we've taken the tips of the asparagus, season that with a little olive oil and coarse salt for a little asparagus salad. then we've got a balsamic vinegar reduction. >> why don't you come on back here, ben, and we can taste some of this good stuff. >> i got to flip this baby! >> nice job. >> thank you very much. >> so this is the finished product? >> this is the sal bammic vinegar reduction. >> what's happening in the middle? >> spring pea risotto with parmesan cheese and mint. >> oh, is that good. >> watercress salad with roasts mushrooms an pine nuts. >> get in here. that's so good. >> we got to run but it is so good. we're so happy. >> delicious. >> oceanic right here right next to 30 rock. >> guess where i'm going today? i know you dant but we're going to go and

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