I’m a little jealous. As I am writing this, my parents are actually in Paris, eating French food and pastries, and enjoying the sights and sounds of the city. I have to console myself by participating in French Fridays with Dorie.
As you may have noticed, today isn’t actually Friday. I’m running almost a week behind. Better late than never!
I have two recipes to tell you about: Tuna and Mango Ceviche and Tuna Confit with Black Olive Tapenade and Tomato Salsa. The group has done two tuna recipes lately, and I decided to do them both in the same week.
Tuna and Mango Ceviche
Ceviche is a dish made of raw fish marinated in citrus juice to “cook” it. This version is inspired by the cuisine of Senegal, which was once a colony of France. The main ingredients are mango, avocado, red onion, and sushi-grade tuna. They are seasoned with red onion and ginger, and marinated in lime juice, olive oil and rum.
I really liked the flavors in this dish, but they made me wish I were sitting outdoors in a tropical location, soaking up the sun! I think it was the lime and mango that did it.
Tuna Confit with Black Olive Tapenade and Tomato Salsa
Tuna Confit. Tuna submerged in olive oil and aromatics for a long marinade, then cooked slowly in the marinade. The aromatics include preserved lemon (I made my own!), sun-dried tomatoes, garlic, white onion, celery, parsley, thyme, rosemary, red pepper flakes, and lemon juice.
After the tuna is cooked, Dorie has us serve it with a tomato salsa and a dollop of olive tapenade. I decided to try her olive tapenade recipe and it was easy and delicious! I served it all on a bed of mashed potatoes.
I used a lot of vegetables from the garden for this meal! Cherry tomatoes, rosemary, potatoes, and even the sun-dried tomatoes.
Yummy, comforting meal! I liked this one a lot. It was a lot of fun to try, and it was great to make use of some of the garden veggies.
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This post participates in French Fridays with Dorie, an online group cooking our way through Dorie Greenspan’s book Around My French Table. We don’t share recipes, but I encourage you to get the book.
For those of you keeping track, I only have 4 make-up recipes to go! I can do it!
From Scratch 