| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Infood01 | 1 | Servings | |
INGREDIENTS
| 1 | t | Coriander seed |
| 4 | Cloves | |
| 1 | t | Black pepper |
| 1 | t | Dried sage |
| 1 | t | Salt |
| 1/4 | c | Olive oil |
| 2 | Tuna loin blocks, 6 ounce | |
| 2 | Cedar dowels, 1/2 foot to 2 | |
| foot |
INSTRUCTIONS
Grind all dry ingredients in an electric spice mill; then blend in small bowl with olive oil and set aside. Next, pierce tuna loin completely through with a small wooden skewer to create starter holes for the dowels. Then very carefully slide oiled dowels through the tuna. Carefully rub spice mix on tuna and refrigerate until ready to toast. When the mood is right and the fire is roasting, toast the tuna over an open fire until medium rare (about 15 seconds per side.) Yield: 2 servings Converted by MC_Buster. NOTES : Recipe Courtesy of Tyler Florence, Exec. Chef, Cafeteria, NYC Recipe by: IN FOOD TODAY SHOW #INL178C Converted by MM_Buster v2.0l.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
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Calories: 488
Calories From Fat: 481
Total Fat: 54.4g
Cholesterol: 0mg
Sodium: 2327.6mg
Potassium: 51.7mg
Carbohydrates: 2.3g
Fiber: 1.3g
Sugar: <1g
Protein: <1g