Name: Fresh Pea Relish with Tuna Steak
Ingredients: 4 Six-ounce Tuna steaks; Salt; to taste; Freshly-ground black pepper; to taste; 6 c Fresh mixed baby greens; washed,; ; and thoroughly dried; 1 tb Extra-virgin olive oil; plus; === RELISH ===; 1 c Fresh shelled peas; 2 tb Chopped shallots; 1 tb Red pepper; 1 1/2 ts Chopped fresh mint; 2 ts Extra-virgin olive oil; 1 Orange; halved; === GARNISH ===; Chopped parsley; optional

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
		Essnce05	4	servings

INGREDIENTS

4		Six-ounce Tuna steaks
		Salt; to taste
		Freshly-ground black pepper; to taste
6	c	Fresh mixed baby greens; washed,
		; and thoroughly dried
1	tb	Extra-virgin olive oil; plus
		=== RELISH ===
1	c	Fresh shelled peas
2	tb	Chopped shallots
1	tb	Red pepper
1 1/2	ts	Chopped fresh mint
2	ts	Extra-virgin olive oil
1		Orange; halved
		=== GARNISH ===
		Chopped parsley; optional

INSTRUCTIONS

Preheat grill or broiler. Season tuna with salt and pepper and brush with
olive oil and place on the grill or under the broiler. Meanwhile, in a bowl
toss together peas, shallots, peppers, mint, 2 teaspoons of the olive oil,
salt and pepper, and the juice of half of the orange. Flip the tuna steak.
Toss greens with 1 tablespoon olive oil, juice of the other half of orange,
and salt and pepper. Make a mound of the seasoned greens in the middle of
each serving plate. Place a serving of tuna steak on top of the greens. Top
with a generous spoonful of the relish. Garnish with chopped parsley if
desired. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2214 broadcast 08-29-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
11-08-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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