Name: Charred Tuna with Ginger and Orange Vinaigrette
Ingredients: 2 tb Peanut oil; 1 ts Chopped fresh ginger; 1 ts Soy sauce; 1 c Fresh orange juice; 1 ts Finely chopped chives; 1 pn Cayenne pepper; 1 pn Freshly ground white pepper; 1 lb Fresh tuna steak; 1 inch thick; 1 Cucumber; peeled, seeded and finely julienned

To suppose now that this Holy Ghost is not a divine person is for men to dream whilst they seem to be awake. I suppose by all these testimonies we have fully confirmed what was designed to be proven by them,namely, that the Holy Spirit is not a quality, as some speak, residing in the divine nature; not a mere emanation of virtue and power from God; not the acting of the power of God in and unto our sanctification; but a holy intelligent subsistent or person. And in [Scripture] many instances have been given, whence it is undeniably evident that He is a divine, self-sufficient, self-subsisting person, together with the Father and the Son equally participant of the divine nature.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	California	Seafood, Grilling	2	Servings

INGREDIENTS

2	tb	Peanut oil
1	ts	Chopped fresh ginger
1	ts	Soy sauce
1	c	Fresh orange juice
1	ts	Finely chopped chives
1	pn	Cayenne pepper
1	pn	Freshly ground white pepper
1	lb	Fresh tuna steak; 1 inch thick
1		Cucumber; peeled, seeded and finely julienned

INSTRUCTIONS

Mix all ingredients except tuna and cucumber; set aside.
Cook tuna on a hot grill about 30 seconds, just long enough to char one
side. Let rest for a minute, then carve into very thin slices.
Arrange slices of tuna on a plate and drizzle with vinaigrette. Garnish
with cucumber julienne.
Formatted for MCrecipe by JoAnn Pellegrino 5/98
NOTES : Elka Gilmore, until recently the chef at Camelions in Santa Monica,
California, has achieved considerable renown for her adroit contemporary
cooking.
Recipe by: The Joy of Grilling/Elka Gilmore
Posted to MC-Recipe Digest by J Pellegrino <[email protected]> on May
15, 1998

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