Tuna steaks with plum tkemali "salsa"
Steaks
A trip to the farmer's market during a visit to California, a bag of dappled, succulent pluots, and the taste-memory of a savory Georgian sour-plum condiment put up by a friend's mother, were the inspiration for this recipe. I decided to create an uncooked "salsa"-type version of that Tkemali sauce. Pluots add a soft, fruity and floral note to the tartness of black plums. With smaller fish steaks, this makes a suave and seductive first course. Note: the Monterey Aquarium site provides up-to-date information on the most sustainably caught varieties of fish currently available: http://www.seafoodwatch.org/)
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