Wednesday, September 14, 2011

Tuna Steak with Caponata and Zephyrlets


Wednesday 31 August
Sautéed the tiny whole zephyr squashes, just picked from the garden, in oil first, then set them aside to sear the (inch-thick, defrosted) tuna steaks; then set those aside to warm the caponata (made before we left for Europe), all in the same skillet.  Saves on dishwashing.

No comments: