| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 1 | Servings | ||
INGREDIENTS
| 4 | 6-ounce fresh tuna steaks | |
| 1 | c | Fish stock or clam juice |
| 1/8 | ts | Black pepper |
| 1/8 | ts | Grated nutmeg |
| 2 | tb | Plus 2 tsp. tomato sauce |
| 1/8 | ts | Dried oregano or 1/4 tsp. fresh |
| 3/4 | Lemon; juiced | |
| 1 | tb | Plus 1 tsp. fresh parsley; finely minced |
INSTRUCTIONS
Prep: 5 min, Cook: 20 min. Preheat oven to 350°F. Arrange tuna in a baking pan. Pour fish stock over tuna and season with pepper and nutmeg. Cover with a buttered piece of foil. Bake 15 minutes, until fish flakes when tested with a fork, lifting the foil and basting fish occasionally. Transfer tuna to a warm serving dish. Pour pan liquid into a heavy nonreactive saucepan and boil 4-5 minutes, or until mixture is reduced in volume by half. Stir in tomato sauce and oregano and simmer until hot. Add lemon juice and serve sauce over fish. Sprinkle with parsley. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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