| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
American |
2 |
Servings |
INGREDIENTS
| 16 |
oz |
Sushi-quality tuna — cut in |
| 8 |
oz |
Slices |
| 4 |
oz |
Dijon mustard |
| 1 |
c |
Seasoned bread crumbs — |
|
|
Seasonings follow: |
| 1 |
ds |
Cumin |
| 1 |
ds |
Yellow mustard seed |
| 2 |
|
Cloves garlic — minced |
| 1 |
ds |
Fresh thyme |
| 1 |
ds |
Cayenne pepper |
| 1 |
ds |
Salt |
| 1 |
ds |
Black pepper |
INSTRUCTIONS
~- This recipe calls for "Red Pepper Nage," the recipe for which is
provided in this cookbook and can be displayed in its own window
concurrently with this recipe. --
Prepare breadcrumbs in the usual manner, using the spices listed. Brush the
tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the
mustard. Cook the tuna to the desired degree of doneness, which is
preferably rare.
Serve with Red Pepper Nage.
Recipe By : Mark Monette of the Flagstaff House, Boulder, CO
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”