| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Coriander seed |
| 4 |
|
Cloves |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Dried sage |
| 1 |
ts |
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.
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