Grilled Tuna With Moroccan Spices
We continue to find numerous uses for the herbs and tomatoes that are available in abundance. The tomato soup recipe can be made ahead and served as either a first course or along with the grilled tuna and the rice salad. The cayenne pepper gives the soup some extra spice while the yogurt and sour cream add tartness. The tuna recipe is taken from a cookbook we use frequently, From Tapas to Meze by Joanne Weir, Crown Publishers 1994. The spices used in the tuna marinade are very flavorful and complement the herbs in the rice salad. Since the soup, salad, and dessert can be made up to one day ahead, this meal can be easily completed by marinating and grilling the tuna.
