Tuna poached in olive oil with olive tapenade and garlic aioli [Adam Berger, Tabla Mediterranean Bistro] from The Oregonian Cookbook: Best Recipes from Foodday (page 15) by Katherine Miller
- black peppercorns
- dried red pepper flakes
- Show all ingredients...
- Serves : 8
-
EYB Comments
The recipe's components can be made from 1 to 2 weeks ahead.
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
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.