Focaccia with grilled tuna and roasted tomato-olive relish from Fish & Shellfish, Grilled & Smoked (page 55) by Karen Adler and Judith Fertig

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Notes about this recipe

  • Eat Your Books

    Can substitute Niçoise olives for Kalamata olives, dried thyme mixed with dried rosemary for herbes de Provence, and balsamic vinegar for sherry vinegar.

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