Thon à L'Ail Arrantzaleak

From Bistro Cooking

Cookbook

Author(s): Patricia Wells, Judy Kleiber Jones

Page 142

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

10 years ago

★ ★ ★ ★ ★ 5/5

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Really good. The garlic sauce for the broiled tuna sounded doubtful -- lots of garlic, sautéed, then mixed with red wine vinegar -- but it was perfect.

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