Hale and hearty

Keep your healthy eating habits up this month with these four flavourful recipes from Gareth Mullins, executive head chef at The Marker hotel in Dublin (themarkerhoteldublin.com)

20th January, 2019
Hale and hearty
Sea red tuna niçoise with Lusk apple balsamic and quail egg

For this recipe, I use an apple balsamic vinegar made by David Llewellyn in Lusk in north Co Dublin. His website, llewellyns orchard.ie, has details on where you can buy it.

When you’re buying your tuna, ask the fishmonger to remove all of the skin and blood line.

Make sure the pan is nice and hot for the fish, and pat any water off the fish before you cook it to help...

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