| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Tuna steaks; 1-inch thick |
|
|
Olive oil |
|
|
Italian herbs |
|
|
Pepper |
|
|
Salt |
|
|
Tonnato sauce |
| 1 |
c |
Mayo; MAKE Fresh!!!! why coz its better ! |
| 10 |
|
Anchovy fillets |
| 2 |
tb |
Capers |
| 15 |
|
Stuffed green olives; (up to 0) |
INSTRUCTIONS
not VItello tonnato
Pan fry a small bit of tuna ? 2oz? small bit anyway Marinate remaining Tuna
in oil herbs salt and pepper Process roughly cooked tuna anchovies capers
and olives
OOpps {add HAB here}
add mayo and process till just combined. Cover Chill for at least 3 hours
~to allow flavors to develop -then bring to room temp. Grill Tuna 2-3 min
each side serve with sauce. Tomato salad and real black olives Not those
tinned ones from Calif - -shit.
Ok all those living in the golden State feel free to Cyber whip me ,but
really they taste like tinned Spam...
If i wuz there i'd take the pimento out of some green olives and stick a
sliver,{don't that send a chill down your back} of Hab in ,and throw those
into the salad .
Posted to CHILE-HEADS DIGEST V4 #263 by lukasz <lukasz@midcoast.com.au> on
Jan 09, 1998
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