| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Pizza |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lemon juice |
| 1 |
t |
Olive oil |
| 2 |
t |
Kosher salt |
| 1 1/2 |
t |
Cracked black pepper |
| 1 |
|
1 1/2 inch tuna steak |
|
|
about 1 1/2 lbs |
| 3 |
|
Tomato, 1/2 inch thick slice |
| 1 |
|
Onion, 1/2 inch thick slice |
|
|
Freshly ground pepper |
|
|
to taste |
| 4 |
t |
Italian parsley |
|
|
chopped fresh |
INSTRUCTIONS
Recipe by: NYT 6/25/95 From: jfcoombs@avana.net Date: Fri, 24 May 96
09:29:17 PDT In a shallow dish combine the lemon juice, olive oil, 1
teaspoon of salt and pepper. Add the tuna and coat well.
Refrigerate for 30 minutes. Remove the tuna from the marinade and
grill over white coals with the tomato and onion slices. Grill the
tuna until browned on the outside but still pink in the center, about
5 minutes per side. Grill the tomato and onion slices until lightly
charred, about 5 minutes per side. Cut the tuna in half lengthwise and
then across into thin slices. Quarter the tomato slices and cut the
onion slices into large dice. When ready to assemble, divide the
tomatoes and onions among the pizzas. Top with the tuna slices and
season with the remaining salt and pepper. SPrinkle with parsley and
serve. Posted to Master Cook Recipes List, Digest #96
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