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The Essential New York Times Cookbook: Classic Recipes for a New Century

Char-Grilled Tuna with Toasted Corn Vinaigrette and Avocado Salad

Page 410

| Course Type: Main Courses

(1 review)


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20th June 2019


DH insists this is a 5.

For two, I had about 400g/14oz of tuna in two thickish pieces; that's a little more than half of what was asked. I chunked these, intending to skewer them, but DH, the bbq man, said he'd rather do the chunks, so that was what happened.

I mixed the herbed tuna chunks directly with the oil and S&P, rather than adding these after marinating.

I made more or less the whole salad and topping, with one avocado to share between the two of us. The corn in the vinaigrette was good-quality canned, rather than fresh which is difficult to find in France.

Altogether a very nice meal.

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