Saturday, June 22, 2013

'Ahi Tuna with Pico de Gallo


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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