Thursday's dinner was an all-too-rare appearance of tuna steaks, rubbed with coriander and ground ginger, grilled to an ideal temp, and served with fairly perfect garlic-spiced quinoa and roasted asparagus spears. It was pretty scrumptious, I must say.
Based on "Coriander & Ginger-Crusted Tuna," in Cuisine at Home, Issue 93, June 2012, p. 14-15.
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