Saturday, May 11, 2013

Albacore and Grilled Vegetables with Chermoula


Friday 10 May
We had gotten down some frozen albacore tuna steaks, and we still had most of a bunch of cilantro in the fridge.  We thought we'd make a topping for one with the other.  But until we started cruising around the web, we didn't realize that the North African version of cilantro pesto, chermoula, was just the thing we wanted. 
The directions vary as much as the spelling, but we went with this one, which burns the paper off the garlic, giving it a roasted flavor.

And what better implement for doing that than The Holy Wok, which Andi and Joel gave us many years ago?  It's perfect for grilling vegetables, so after we did the garlic, we threw in some slices of red pepper and zucchini, and charred them nicely. 
The chermoula (with a touch of our own preserved lemon) went as beautifully on them as it did on the pan-fried medium-rare tuna steaks.

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