Tône Chtetha

Tuna Steaks in an Algerian Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


Fatima-Zohra Bouayed’s major work on La Cuisine Algérienne has a rather short section on fish; but it includes this interesting recipe, which shows that ‘shermoula’ (cf. the Tunisian recipe) is in Algeria a kind of marinade, here used for preparing