Thursday, June 24, 2010

Tuna with Sage Vinaigrette

We got some sage in our share this week and I didn't know what to do with it since sage is traditionally used with chicken, lamb and pork (all meats I don't eat). So, I made a marinade out of the sage, along with some olive oil, balsamic and salt & white pepper. Here's what the whole dinner looked like when served with the swiss chard risotto and the peach cole slaw.

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