for the love of fish

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Why must it be that tuna and mayonnaise form such a lecherous partnership? This week we’ve used tuna in various forms and iterations, including a mayonnaise-slicked, anchovy-spiked mash on baguettes. My favorite though was this classic Salade Niçoise, made with lemony flash-fried tuna steaks. The crunch of the salad with charred green beans was a clever antidote to both the meaty fish and creamy dressing. Inspiring salty musings of the French seaside…

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