| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Polkadot, Faylen, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
|
Lemon, zest and juice |
| 1 |
|
Lime, zest and juice |
| 1 |
tb |
Rice wine vinegar |
| 2 |
tb |
Shallots, sliced into rings |
| 1 |
tb |
Sugar |
| 1 |
tb |
Oil |
| 1/4 |
ts |
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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