Sunday, August 17, 2014

Albacore with Corn Salsa and Jicama Salad

Monday 4 August
You can work a lot of changes on a simple albacore tuna steak, grilled medium rare.  

This time we made it Mexican-style, with a salsa using the three cobs of corn we boiled on Saturday, plus tomato and red romano pepper roasted with sprigs of thyme and sage, and a final garnish of chopped scallion and lemon juice - actually, a combination of two recipes in the Chez Panisse Vegetables cookbook: corn with roasted tomato salsa, and corn and pepper relish.  So I guess it was really Californian.

But what brought the meal back to New Mexico was a classic salad of batons of jicama sprinkled with bright-orange Chimayo chile and lime juice.

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