Grilled tuna with Zanzibar spices from Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route by Andreas Viestad

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice pilau with cashews and coriander

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • urmami on October 09, 2016

    A little too much cumin and maybe a tad too little clove, but otherwise very good and easy use of fresh tuna filets. The recipe says 2-3 teaspoons of cumin; when I make it again, I'll use an amount at the bottom of that range and maybe even less than that, plus another clove or two. If you're a cumin junkie, you'd probably be quite content as is. Definitely definitely don't skimp on the limes for serving, and don't make at all if you're out of citrus. It really needs some acid to bring those flavors out.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.