Thursday, 9 June 2011
Tuna Confit Salad
Another brilliant recipe from Yotam Ottolenghi. I love the colour of the spuds boiled with turmeric.
My only changes: used a few jalapenos instead of piquillo peppers (which I couldn't get hold of), didn't toss it (didn't want to break up my gorgeous tuna and beautiful boiled eggs), didn't add extra salt (it's got olives, anchovies, capers and preserved lemon in it, extra salt is ridiculous).
A very delicious summer supper.