Herb-Seared Tuna with Caponata and Warm Lemon Creme Fraiche

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i stand with the other reviewers. a great meal. i'm an all-around fan of seared tuna, was in fact looking for a new way to prepare it when i came across this recipe. i used basil, parsley and a little mint to coat it which, the mint in particular, gave a nice balance against the caponata. speaking of the caponata--what a great recipe to have in the repertoire. it's delicious and almost intuitive in its preparation--capers, raisins, eggplant and some stock veggies. nothing hard about that. not to mention its versatility is easy to see--tuna, chix, protein of your choice, alone, hot, room temp, i can't really see any way to go wrong with it. that puff pastry with wilted arugula and goat cheese sounds really nice. will hve to try that. thx, berkeley! and thx, tyler!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I did not make the tuna but instead just the caponata (with no modifications to the caponata itself. It was amazing! The first night I made a puff pastry, piled on some arugula, put the hot caponata on top to wilt the greens, and then sprinkled with goat cheese. So good. I had leftovers the second night and mixed it with some pasta, parm and pancetta. It is now my husband's favorite pasta dish. I wish Tyler Florance's recipes had more comments and came up higher in the searches. I haven't tried one yet that was less than an absolute hit.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe for a dinner party and everyone loved it. The herb-seared tuna was absolutely delicious, and the caponata was unexpectedly equally amazing. The caponata is something I've made several times since then - it is delicious hot, warm or cold as a side dish or on toasts for appetizers or a snack.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for food-loving dinner guests (I tripled the recipequite some time ago and we all loved it. I just came back to print the recipe again for my dad's birthday dinner and was surprised that no one else had reviewed it--so I am! Sweet, savory, healthy, beautiful on the plate---fantastic!