Le Bernardin's pounded tuna with foie gras from Treme: Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Foie gras needs to begin 3 days ahead. Can substitute a prepared foie gras terrine or torchon for the foie gras.

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