Grilled tuna steaks with Algerian tomato sauce from Mediterranean Light: Delicious Recipes From the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • nicolepellegrini on January 14, 2021

    Watch the amount of cayenne you use - I didn't think it was that much, but between the seasoning in the sauce and using some on the fish, the final dish really packed a punch. Still, husband really liked it even though he can be sensitive to hotly-spiced dishes. I thought it was pretty good, but next time I would cook fish even less time (since it marinates for enough time to start to "cook" the fish in some citrus.)

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