| 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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