CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Cajun |
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
6 |
oz |
Tuna steak; (thin cut) |
1 |
tb |
Cajun spice |
2 |
tb |
Light corn oil |
1 |
c |
Roasted red pepper |
1 |
c |
Sherry |
1 |
qt |
Heavy cream |
1 |
ts |
Garlic |
3 |
tb |
Butter |
1/2 |
c |
Chopped parsley |
1 |
c |
Butter |
1 |
c |
Flour |
8 |
oz |
Cooked pasta; (any) |
INSTRUCTIONS
In stock pot add peppers, sherry, cream, garlic, 3 tablespoons butter
and parsley. Bring to boil, reduce heat and simmer. In separate pan
melt 1 cup butter and add flour to make a roux. Add roux slowly to
sauce whipping continuously. When thickened reduce heat to low. Hold.
In saute pan heat oil, lightly dust tuna with cajun spice. Add tuna
to hot oil and cook each side till done.
To serve: Heat pasta, pour sauce over top, place tuna over top,
garnish and serve.
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