Sunday March 25
We still had a fair amount of cole slaw left over. Holt mentioned using it to make fish tacoes, but we don't have the requisite white fish in the freezer since Trader Joe's stopped carrying sole. Also, no tortillas, and who wants to go to the store every day to get such things?
Solution: treat albacore tuna steaks (which TJ's still carries) in a slightly Mexican fashion. We oiled them and patted on a mix of 1 tsp. ground cumin, 1 tsp. coriander, and 1/2 Tbsp. medium chimayo red chile. This gave it a nice crust when we threw them on the grill (about 3 minutes on one side, 2 on the other).
It went very well with the cole slaw, which was the original point.
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