1/3 cup green olives with pimentos, drained and sliced (or kalamatas or 1 tbsp capers)
1/4 cup cilantro or flat-leaf parsley, chopped
1 tsp dried thyme
1/4 cup feta, crumbled, Parmesan-reggiano or manchego cheese, shredded
1/3 cup dried cranberries or cherries
5-10 ounces of tuna, drained
baby spinach and/or rice-optional
After trying several chickpea-based light recipes and being not completely satisfied, I decided to create my own. This recipe incorporates many of my favorite salad toppings and is an easy and healthy lunch, side, or main dish.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Poach Tuna with Water
An elegant, flame-free approach.
Behind the bar - Cocktails and Herbs
Cocktails and tips using herbs from Kevin at LeGrande. Read more.