| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
4 |
servings |
INGREDIENTS
| 4 |
sm |
Tuna steaks; (or 2 medium, or 1 large) |
| 2 |
ts |
Salt |
| 2 |
ts |
Ginger Root; finely chopped |
| 1/2 |
ts |
White Pepper |
| 4 |
tb |
Cornstarch; divided |
| 4 |
ts |
Green Chilies |
| 1/4 |
c |
Water |
| 1 |
tb |
Granulated Sugar |
| 1/4 |
c |
Peanut oil |
| 1 |
tb |
Garlic; minced |
| 1 |
c |
Chicken Broth |
| 2 |
|
Green Onions; thinly sliced, (include green tops) |
|
|
Spinach or Leaf Lettuce for garnish |
INSTRUCTIONS
Pat the tuna steaks dry with paper towels to remove excess moisture.
Mix salt, ginger, and white pepper together in a small bowl. Coat both
sides of the fish with the mixture, and rub about one tablespoon of the
cornstarch on the sides of the steaks. Cover and refrigerate for 30
minutes.
Mix the green chilies with the remaining tablespoons of the cornstarch,
water, and sugar in a small saucepan over medium heat. Add the peanut oil,
minced garlic, and chicken broth, and blend well. Bring to a boil and stir
constantly, until thickened a bit. Cool and reserve for basting while
grilling the tuna steaks.
To prepare the green onions, cut them into thin, vertical, string-like
slices and reserve for a garnish.
Prepare the grill for moderate cooking. Brush the grates of the grill with
oil to prevent sticking. Grill the tuna steaks about 4 or 5 minutes on each
side, making sure to baste frequently with the prepared liquid.
Grilling time will vary with the thickness of the steaks; estimate 10
minutes per inch of thickness.
Line a serving platter with spinach or lettuce leaves, and place the fish
on the bed of greens, garnishing with the green onion strings.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 16, 1999, converted by MM_Buster
v2.0l.
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