博客存档 - DOMSDISH
Experience a Spanish summer treat with this heirloom tomato and poached bluefin tuna salad, perfect for warm weather gatherings.
Ingredients
- 4 tbsp unsalted butter (I use vegan butter)
- 1 small garlic clove, smashed
- Reserved ¼ cup corn kernels
- ¼ cup corn stock, veggie stock, or pasta water
- Juice of ½ lemon
- Optional: few torn basil or tarragon leaves
- Salt to taste
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