年代eared Tuna Salad with Creamy Mustard Sauce
Chef Philippe Renard likes to use the mildly hotpiment d'Espelette,a crushed red pepper from the Basque region of France.Amazing Seafood Recipes
年代eptember 1999
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Credit: © James Merrell
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Ingredients
Directions
Notes
Piment d'Espelette is available fromZingerman's.
年代uggested Pairing
Try a sparkling wine. The full body, fresh acidity and sparkle will make a nice contrast to the rich tuna and creamy, mustardy sauce.