| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Moroccan | Pasta, Salad, Wms sonoma, Xport | 6 | Servings |
INGREDIENTS
| 12 | oz | Pasta, dried orecchiette |
| 1 | tb | Olive oil |
| 2 | ts | Cumin |
| 1 | ts | Paprika, sweet |
| 1/2 | ts | Ground turmeric |
| 1/4 | ts | Cayenne pepper |
| 3 | Garlic cloves, minced | |
| 1/2 | sm | Yellow onion, minced |
| 1/3 | c | Chopped fresh cilantro, (coriander) |
| 1/4 | c | Chopped fresh parsley |
| 1/3 | c | Fresh lemon juice |
| 3 | tb | Olive oil |
| Salt and freshly ground pepper | ||
| 1 | lb | Tuna steak, or swordfish fillet |
| 1 | tb | Olive oil |
| 1 | Lemon, cut into 6 wedges |
INSTRUCTIONS
SAUCE TUNA GARNISH 1. Prepare a fire in an outdoor charcoal grill or preheat a broiler (griller). 2. In a large pot over high heat, bring the water to a boil. Cook the pasta (12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool completely in the refrigerator, 1-24 hours. 3. To make the sauce, in the work bowl of a food processor with the metal blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic, onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and salt and pepper to taste and puree until smooth. 4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil. Grill the fish over a medium-hot fire or broil (grill), turning occasionally, until opaque throughout when pierced with a knife, 64 minutes. Set aside until the fish is cool enough to handle. Place on a cutting surface and cut into 1-inch (2.5-cm) cubes. 5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix well. 6. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon wedges. Add tomato slices and lettuce leaves for more color. Serve at room temperature. One-Sixth 35.1% CFF: Calories 436 (Kilojoules 1,832): Protein 25 g; Carbohydrates 49 g; Total Fat 17 g: Saturated Fat 3 g; Cbolesterol 29 mg; Sodium 227 mg; Dietary Fiber 2 g CHERMOULA (Morocco) - a simple, robust sauce with as many variations as there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and Salads (1996: Time-Life). 6/30/1997 Contact: phannema@wizard.ucr.edu | http://wizard.ucr.edu/~phannema Lamb Variation: Use one-third the amount of olive oil and substitute lamb, blade portion (grilled/broiled) -- serve warm or hot. McServing 36.9% CFF: Calories 463: Total Fat 19 g Serve with a variety of raw vegetables; lowfat plain yogurt mixed with a mango based hot sauce as a dip (see Jump Up and Kiss Me, by Jennifer Trainer, for an example). Recipe by: Wms-Sonoma: Pasta Soups and Salads; Joanne Weir Posted to MC-Recipe Digest V1 #653 by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 30, 1997
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