| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Pizza |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lemon juice |
| 1 |
ts |
Olive oil |
| 2 |
ts |
Kosher salt |
| 1 1/2 |
ts |
Cracked black pepper |
| 1 |
|
1 1/2 inch tuna steak about 1 1/2 lbs |
| 3 |
lg |
Tomato; 1/2 inch thick slice |
| 1 |
lg |
Onion; 1/2 inch thick slice |
|
|
Freshly ground pepper to taste |
| 4 |
ts |
Italian parsley chopped, fresh |
INSTRUCTIONS
Recipe by: NYT 6/25/95 From: jfcoombs@avana.net
Date: Fri, 24 May 96 09:29:17 PDT
1. 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.
2. 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.
3. Cut the tuna in half lengthwise and then across into thin slices.
Quarter the tomato slices and cut the onion slices into large dice.
4. 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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