Grilled Tuna Salad with a Moroccan Salsa

Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

An ideal dish for hot weather, this recipe is inspired by the Moroccan salad of diced lemons, onions, and parsley that often accompanies grilled fish. We thought that it most resembled a salsa. It is delicious and refreshing atop grilled tuna and grilled eggplant, peppers, and roasted potatoes. Of course, this salad is easy to prepare if the lemons are large, juicy, and not too seedy; if not, the prep time will be seemingly endless (try pushing out the seeds with a toothpick), but I promise you that it will be worth the pain! You may also serve this salsa with tuna carpaccio, and you can vary it by substituting fresh mint for the parsley.

Ingredients

    Method