Tuna & buckwheat-pasta gratin from Gjelina: Cooking from Venice, California (page 213) by Travis Lett

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Notes about this recipe

  • VineTomato on September 19, 2017

    I used a few subs: store bought buckwheat spaghetti, store brought creme fraiche and about 10 small piquin chillis. The poached tuna was lovely, although it cooked all the way through once left to cool in the oil, a few pieces of the lemon rind and chilli made it to the final dish with fabulous results. The creamy cheese sauce with cabbage was super delicious (make a note to make that on its own with pasta). All together the flavours seemed dull at first - we are used to flavours that pack a punch! You need to take time to appreciate the flavour of the small flecks of tuna and the flavour and texture of buckwheat pasta - it is a lovely dish which can be enjoyed with a bit of mindfulness! As I was making this I kept thinking: tinned tuna next time, but now I'm not so sure. The schlep (and calories) of confit may just be worth it.

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