Well, it’s not the first time I’ve taken a hint from something I enjoyed at The Sentinel in San Francisco. It’s probably not the last.
This serves 3-4 people.
1/2 lb ahi tuna, fresh
1/4 lb green beans, chopped evenly and blanched in salted water
1 gypsy pepper, sliced very, very thinly (this is a green mini bell pepper type thing)
1 T tomato paste (I use san marzano)
2 T Lemonaise (mayonaise with seasoning and lemon flavor)
1 T dijon mustard
1 tsp tumeric powder
1-2 T cajun seasoning (I made my own–chili powder, paprika, garlic powder, black pepper, salt, thyme, nutmeg/mace, etc)
juice of 1/2 lemon
handful cilantro, minced
3 T homemade bread n butter pickles, small dice (use your imagination to sub)
Cook the tuna in olive oil after seasoning with salt and pepper. Flake apart and chop. Mix the sauce using the lemonaise, dijon, lemon juice, tumeric, cajun powder (use more as necessary, feel free to add chili powder), tomato paste. Mix the tuna into it, then start adding green beans, gypsy pepper, cilantro, pickles. Adjust as needed. Enjoy.
I really enjoyed this, especially since these damn pickles have been sitting in my fridge almost as long as the homemade preserved lemons I made last year.
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