This menu was another of my kitchen experiments. For ease of preparation I used canned tuna and in fact it is preferable in this case. A small amount of béchamel sauce is mixed with the minced vegetables and tuna to hold everything together, and then the mixture is chilled and rolled into balls which are subsequently breaded with dried bread crumbs and baked until done. The lemon-dill sauce is a wonderful addition.

Croquettes of tuna, minced roasted red bell peppers and scallions, bound with béchamel and breaded with herbed bread crumbs Chez Edouard, served with a yogurt-lemon-dill sauce
Brown rice pilaf with pine nuts and sun-dried tomatoes
Barely-wilted baby spinach

Tangerine ice cream with tangerine syrup and crisp coconut cookies

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