Instructions: 1. Prepare a fire in an outdoor charcoal grill or preheat a broiler

(griller).

2. In a large pot over high heat, bring the water to a boil. Cook the pasta

(12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool completely in the refrigerator, 1-24 hours.

3. To make the sauce, in the work bowl of a food processor with the metal blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic, onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and salt and pepper to taste and puree until smooth.

4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil.

Grill the fish over a medium-hot fire or broil (grill), turning occasionally, until opaque throughout when pierced with a knife, 64 minutes. Set aside until the fish is cool enough to handle. Place on a cutting surface and cut into 1-inch (2.5-cm) cubes.

5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix well.

6. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon wedges. Add tomato slices and lettuce leaves for more color. Serve at room temperature.

CHERMOULA (Morocco) - a simple, robust sauce with as many variations as there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and Lamb Variation: Use one-third the amount of olive oil and substitute lamb, blade portion (grilled/broiled) - serve warm or hot. McServing 36.9% CFF: plain yogurt mixed with a mango based hot sauce as a dip (see Jump Up and Kiss Me, by Jennifer Trainer, for an example).

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