Wednesday, February 15, 2012

Tuna en Papillote


Sunday 12 February
After meatloaf and chili, it was time to get back to some fish.
Again no fennel available, so we substituted sliced red onion; and we used green Spanish olives and capers instead of black Moroccans.  Surprisingly, considering the olives etc., it needed salt, and was a mite overdone; with tuna, you need to have a rare center, so 20 mins. may be too much.  Nonetheless, a very tasty dish.

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