This dish comes from the “Appearance” section of the book, where she suggests how something looks influences how people taste. This theory held out when I brought this dish to the table, when all assembled gasped and said, “Wow– that looks delicious.”
I’m happy to report that this tasted as good as it looked.
There were lots of things to like about this dish, too. It was good for you (loads of vegetables), it was relatively easy to make (I’ll get to that in a minute) and it was super yummy (pretty sure that’s a technical term). I will definitely be making this again.
I’ve got a few notes, though. Sybil Kapoor wants you to peel all of the cherry tomatoes– all 1 pound of them. I’m not really sure it was worth the time, because that was definitely the most time-consuming part of the whole dish. Did all the effort make the dish substantially better? I’d say no. I would deseed the tomatoes, though, because it helped my tomato-hating husband like the dish even more.
One of the good things about this dish was that you don’t need a lot of tuna, since you slice the tuna steak and put it over the whole platter. I didn’t think I had enough tuna, but it turned out there was plenty for everyone. It’s a classic trip of making a little go a long way.
Finally, I think this relish would work with a lot of other fish too (like salmon or trout), so I can see this being a repeat guest star for our Fish Fridays.
This dish definitely was For The Win (FTW).