Fresh Tuna Burgers with Ginger & Cilantro
The star of tonight's dinner was The tomato salad. All tomatoes came from our yard. The salads are pretty big (and really beautiful) and I was somewhat full after eating mine. I wasn't crazy about the tuna burgers, but I'm not a big fan of tuna in the first place.
- Fresh Tuna Burgers with Ginger & Cilantro (Fine Cooking #94, September 2008, p. 48)
- Thai-Style Dipping Sauce (Fine Cooking #94, September 2008, p. 48)
- Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad (Fine Cooking #94, September 2008, p. 43)
- Farro with Portobellos & Thyme (Whole Grains Every Day, Every Way, p. 217)
Wine: David Bruce 2005 Pinot Noir (Central Coast, California). Eh.
That salad is gorgeous!
It was prettier in person. The photo doesn't do it justice. Both Larry and Jay called it "fancy"!
That salad looks huge! Was that an individual serving or for all of you? I could see why you felt full. It turned out very pretty and you made me want to make it. Too bad about the tuna burgers. I'm not a big fan of tuna either, and now I'm not so sure I want to make them.
It was huge, and that's one individual serving! I think I could have just eaten the salad for dinner.