Grilled Tuna Salad with a Moroccan Salsa

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By Joyce Goldstein

Published 1998

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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