The recipe for the tuna came from here. I followed the recipe to the T except that as we do not have a grill I fried the tuna steaks in a griddle pan which worked out fine. I also made a double serving of the salsa as it sounded so delicious and it certainly was.
|Salsa in the making|
|Tuna steak with avocado cucumber salsa|
For the Caesar salad on Sunday I simply placed some romaine salad on a large plate, added crayfish, homemade croutons and parmesan shavings. I always make the dressing myself as it is infinitely better than the store-bought variates available here.
This is the recipe I use for the dressing:
1-2 tbsp lemon juice
3-4 anchovy fillets
1 tsp Dijon mustard
1 garlic clove minced
around 1 dl olive oil
black pepper to taste
Put the egg yolks, lemon juice, cut up anchovy fillets, mustard and minced garlic clove in a blender (you can also use a mixer or similar), mix until even and then add the oil in small batches until the dressing emulsifies (thickens). Add black pepper.
I also felt a craving for strawberries this weekend, so on Sunday we had strawberries with chocolate and vanilla pudding for dessert.