Add this juice to the fish curry and bring it to a boil. 2 cans (6 oz each) tuna in water, drained 1/2 cup chopped celery 1/4 cup chopped onion 1/2 cup mayonnaise or salad dressing 1 teaspoon lemon juice 1/4. Soak a small ball of tamarind in 1/4 cup of warm water and extract its pulp. Sautéed spinach or broccoli rabe tossed with. If you don’t like using tamarind add vinegar or kokum. Get recipes for crispy tuna croquettes, seared tuna steaks, ceviche with nutty salsa macha, and more from Food & Wine. Soy sauce, sesame oil, scallion, garlic, and dried chiles are combined with chicken stock to make an intense and delicious sauce for the seared tuna.
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