SEARED TUNA, TACHOGOBI, BALSAMIC CAPSICUM AND PUY LENTILS

Tachogobi sounds like an Asian word. Then again, many of the languages spoken in Oaxaca and the hills of Veracruz also sound Asian. This intensely hot sauce comes from Lake Catemaco, east of Tuxtla in Veracruz. I love it. It is made with chiltepín chillies (fiery balls the size of baby peas, garlic, home made pork lard, salt and intensely sweet currant or grape tomatoes). The strips of deeply ripe red capsicum were sautéed in olive oil until soft, then I added smoked La Vera paprika, brown sugar and balsamic vinegar.

SEARED TUNA, TACHOGOBI, BALSAMIC CAPSICUM AND PUY LENTILS