Wednesday night's meal occurred because the tuna steaks at the Harris Teeter were too tempting to walk away from. So I did a simple prep on this slab-o-fish and then grilled it up. Alongside were seasoned Israeli couscous and baby Brussels sprouts. It was another good night to be supping at the Roediger House.
"Grilled Niçoise Tuna Steaks," by Melissa Rubel. In Food & Wine, August 2009, recipe clipping.
No comments:
Post a Comment