| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Faylen, Polkadot, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
|
Lemon, zest and juice |
| 1 |
|
Lime, zest and juice |
| 1 |
T |
Rice wine vinegar |
| 2 |
T |
Shallots, sliced into |
|
|
rings |
| 1 |
T |
Sugar |
| 1 |
T |
Oil |
| 1/4 |
t |
Crushed red pepper |
|
|
oil or non-stick spray |
| 2 |
|
Yellowfin tuna steaks, 6-9 |
|
|
oz each |
|
|
and at least 1" thick |
|
|
Preheat the grill. |
INSTRUCTIONS
Using a swiveled-edge vegetable peeler, remove the outside peel of the
lemon and lime. Try not to take the white pith along with the peel.
Julienne the peel. Bring a cup of water to a boil, and drop the
julienne peel in for 30 seconds. Drain into a strainer and rinse with
cold water. Squeeze the juice from the lemon and lime and combine with
the peel, vinegar, shallots, sugar, oil, and crushed red pepper to
create the vinaigrette. Coat the tuna steaks lightly with oil or spray
with non-stick spray. Grill for 2-3 minutes per side, basting with a
little of the liquid from the vinaigrette. Remove to plates and top
with remaining vinaigrette. Serves 2 The Polka Dot Palace BBS
1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by
Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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