| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour08 |
2 |
servings |
INGREDIENTS
| 1 |
lb |
Tuna loin |
| 1/2 |
lb |
Soba noodles; cooked, drained |
|
|
Rice wine vinegar |
|
|
Sesame oil |
| 1 |
tb |
Marasala tikka; (available in far Eastern |
|
|
Grocery stores) |
|
|
Peanut oil |
| 1/2 |
lb |
Fresh spinach |
| 1 |
|
Whole chives; for garnish |
INSTRUCTIONS
In a medium-size bowl toss soba noodles with 2 teaspoons rice wine
vinegar and 1 tablespoon sesame oil, set aside. Wash and rinse then
drain the spinach. Heat a saute pan and add spinach. Toss for about
one minute, until leaves are just wilted. Season with salt and
pepper. Arrange on a plate. Heat another saute pan. Slice the tuna
loin into two triangles. Toss in the marasala tikka, covering all
sides with a thin layer. Place both pieces of tuna in the hot pan and
sear for no more than 30 seconds on each side (for rare tuna). Remove
from the pan. Slice the tuna into 1/4-inch slices. Top the plated
spinach with noodles and arrange the tuna on top. This recipe yields
2 servings as an entree.
Source: "CHEF DU JOUR - (Show # DJ-9399) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Deborah Stanton
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