Monday, April 13, 2015

Albacore Steaks and Sautéed Celeriac

Tuesday 7 April
We defrosted a couple of TJ's albacore tuna steaks and set them on the grill pan, after shredding up a celery root and most of a red bell pepper and sautéing the resultant haystack in Elizabeth David's style.
The tarragon has risen up in the garden, so its tender fronds, with some white wine vinegar, made the celeriac especially piquant and springlike.

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