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Monday, April 11, 2016

How to trick your brain into eating less + Your Order Bonuses

Recipe - Tuna au Poivre with Red Wine Sauce
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Tuna au Poivre with Red Wine Sauce

This easy recipe comes from David Tanis, a former cook at Alice Waters' famed Chez Panisse restaurant in Berkeley.

As Tanis wrote, "I used to put tuna au poivre on the menu from time to time when I was cooking at Chez Panisse."

"It was fun to carry the similarity further, cutting the fish in the shape of a thick filet mignon and serving it with a red-wine sauce and a spoonful of mashed potatoes and a bunch of watercress. It looks elegant and it's easy to make."

 

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