Char-grilled tuna with toasted corn vinaigrette and avocado salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 410) by Amanda Hesser

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Accompaniments: Ice-cold tomatoes with basil

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

  • Yildiz100 on July 08, 2024

    Tuna was delicious. The dressing tasted like standard balsamic vinegar despite all the extra ingredients and effort Of making a dressing that involves cooking. It was also much too much oil for the recipes so a lot of the dressing went to waste. I will definitely make this again but I will make the tuna exactly as written. I would char the corn separately and not include it as part of the dressing and I will use my own normal balsamic vinegar in the future.

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