It was a long but good week in Virginia Beach, with five full days of teaching in three different schools. Still, even after five days of teaching and five hours of driving, I was anxious to fix a meal for myself back in the comfort of my own kitchen. It sure was tasty.
"Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
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