Monday 17 June
We had bought a sad bunch of
cilantro at Findlay Market, and even in its little covered flower vase in the
fridge, it wasn't going to last long. So
we picked it over, chopped up whatever leaves were still green, and made a pico de gallo out of it, some chopped
red onions, Roma tomatoes, lime juice, and a little chile de Chimayo.
That made a bed for a couple of
'ahi tuna steaks, simply salted, peppered, and pan-fried until just rare in the
center.
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