Saturday, August 03, 2013

Tuna Steaks with Sorrel Sauce and Zephyr Squash


Monday 22 July
Inspired by a bumper crop of sorrel (bolted, but still leafy and green) out in the overgrown garden, we chipped a couple of albacore steaks out of the freezer, defrosted, and pan-fried them to serve with our typical sorrel sauce.
We also found one wiffle-bat-sized zephyr squash lurking out there among the leaves.  We halved, de-seeded, and cut it into cubes, to be sautéed in butter - which turned out not just tender, but surprisingly delicious, especially when napped in that sorrel sauce.

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