Monday, January 31, 2011

Tuna and Brussels Sprouts

Nothing quite compares to the quality of the Whalesbone's tuna. And nothing compares to how my husband prepares it! This soft textured meat was perfectly seared and topped with the most decadent chive oil (pureed chives, olive oil, salt and a touch of honey). The combination was magical, mild enough to not overpower the tuna, but oh-so-tasty. We even saved the leftovers for salad later in the week. YUM.

Brown rice with garlic and olive oil and roasted brussels sprouts were the perfect sides.

1 comment:

thetwistedchef said...

I think in honour of such a great meal - you should hang up a picture of tuna in the kitchen ;0)
Looks great - and the description makes me want to run out and buy some tuna.