TUNA ANCHOIADE
I absolutely adore this Provencal dip. The original recipe means “purée of anchovies”. But I find it a little bit too strong for my friends in London. So, I have smoothed it with some tuna. And it works wonderfully well. It’s a delight with crusty bread and raw vegetables (cauliflowers, carrots, cucumber, radishes, celery, etc….). […]