As the end of the day approached this past Friday, my kitchen endeavors stepped into the less trodden path, and on the supper plates that evening was a pretty smashing result: pan-seared wild-caught tuna steaks with a ginger-soy-scallion cream sauce, with spiced quinoa and simmered zucchini discs, all coming together for a rather delightful dinner!
Based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
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