| 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 4paws@netrax.net (Shermeyer-Gail) on
Oct 10, 1997
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