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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
The full richness of tuna stands up to the flavor of balsamic vinegar in this recipe from chef Esther Carpenter, who devised this dish when she was at the Four Seasons Hotel in Newport Beach, California. She suggests serving the tuna with a mixture of baby vegetables (zucchini, summer squash, carrots, and egg-plant) grilled with olive oil, shallots, and fresh thyme.