| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
8-oz tuna steaks |
| 1 |
tb |
Garlic; minced |
| 1/8 |
c |
Dried oregano; crushed |
| 1 |
tb |
Ground cumin |
| 2 |
tb |
Brown mustard |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Red wine vinegar |
| 1 |
lg |
Lime; juiced |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Combine garlic, oregano, chili powder, cumin, mustard, oil, vinegar and
lime juice. Season with salt and pepper to taste and mix until blended well
into a paste. Rub the Tuna with the paste and set aside.
Place the Tuna on the grid over a hot fire and cook for five to six minutes
per side or until medium doneness. Tuna can be served rare in the middle if
you prefer or well done. Adjust cooking times for the way you like it.
Remove from grill, and let sit for five minutes prior to service since it
will cook a slight bit more after removal from grill.
Suggested Wine: Sangria
Posted to MC-Recipe Digest by Barbquman <Barbquman@aol.com> on Apr 23, 1998
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