One of my close friends is recovering from a surgery, so I decided to bring dinner over for her, her Mom and her roommate. I wanted something light and healthy, so I made Ahi Tuna steaks with Olive Tapenade over Baby Arugula.
{This meal screamed “California Cuisine” to me- I just love the freshness of the tuna paired with the earthiness of the tapenade}
Along with the olives in the tapenade, I added basil, red onions and white balsamic vinegar. The ingredients balanced well with each other, and I will even use the leftovers as a spread with some ricotta cheese I have lying around.
YUMMMAYYYYY!!!!!
ReplyDeleteYum! I cannot wait to come visit during the summer. I will make sure I will be there on a Sunday!
ReplyDeleteMom's talking! Beats Boston's daily catch. The next Barefoot Contessa!
ReplyDeleteThanks Rena for a beautiful dinner!
KT