| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish-, Fs | 4 | Servings | |
INGREDIENTS
| 1 | oz | Black sambuca |
| 10 | oz | Sushi quality tuna; diced small |
| 1/2 | c | Pitted nicoise olives |
| 1 | tb | Capers |
| 1/2 | ts | Garlic; chopped |
| 2 | tb | Almonds; toasted and chopped |
| 1/4 | Fillet anchovies; drained and chopped | |
| 1 | ts | Extra virgin olive oil |
| 1 | ts | Fresh tarragon; chopped |
| 1/3 | Seedless cucumber; thin sliced |
INSTRUCTIONS
Set aside sambuca, tuna and olives. Take all of the remaining ingredients and puree until smooth in a food processor. Remove. In a clean bowl, mix together tuna and olives, then add pureed mixture. Top with sambuca and serve over fresh sliced cucumber. Yield: 4 servings Courtesy JUdson Grill Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: QUENCH SHOW #Q1A03 Posted to MasterCook Digest V1 #308 by [email protected] (Shermeyer-Gail) on Oct 10, 1997
A Message from our Provider:
“He who angers you, controls you!”