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Ventresca with Green Garlic-Tomato Concassé and Lemon-Caper Mayonnaise — Edible Aria
In celebration of the fact that the temperature was in the 60’s today and we’re still getting fresh tomatoes here(!), I decided to toss up a summery plate of Ventresca (sustainably line-caught yellowfin tuna bellies) with green garlic-tomato concassé, lemon-caper mayonnaise, balsamic glaze and a relish of roasted peppers, black olives and fresh herbs.. For … Continue reading Ventresca with Green Garlic-Tomato Concassé and Lemon-Caper Mayonnaise