| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | California | Seafood, Grilling | 2 | Servings |
INGREDIENTS
| 2 | tb | Peanut oil |
| 1 | ts | Chopped fresh ginger |
| 1 | ts | Soy sauce |
| 1 | c | Fresh orange juice |
| 1 | ts | Finely chopped chives |
| 1 | pn | Cayenne pepper |
| 1 | pn | Freshly ground white pepper |
| 1 | lb | Fresh tuna steak; 1 inch thick |
| 1 | Cucumber; peeled, seeded and finely julienned |
INSTRUCTIONS
Mix all ingredients except tuna and cucumber; set aside. Cook tuna on a hot grill about 30 seconds, just long enough to char one side. Let rest for a minute, then carve into very thin slices. Arrange slices of tuna on a plate and drizzle with vinaigrette. Garnish with cucumber julienne. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Elka Gilmore, until recently the chef at Camelions in Santa Monica, California, has achieved considerable renown for her adroit contemporary cooking. Recipe by: The Joy of Grilling/Elka Gilmore Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 15, 1998
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