INGREDIENTS

INSTRUCTIONS

submitted by: rjl@gurus.com (Bob Levine, Princeton, NJ, USA)
I learned to cook this dish in Hawaii from my brother-in-law who cooks all
types of Hawaiian fish the same way. Hawaiian fish are of fairly loose
texture so that they cook quickly and are wonderful with a sauce which they
can absorb. This dish is quick, easy and different. It's great when you
want to impress a friend. (Serves 2)
Slice each of the pieces of Tuna along the flat dimension into two thinner
pieces.
Dice the garlic and ginger and saute it in the oil but don't blacken it.
Remove the solids before they darken.  Saute the Tuna in the garlic/ginger
oil on both sidesover a very hot flame. Leave the center slightly pink if
possible. When done remove to a plate.
Replace the ginger/garlic solids. Add some flour to the pan and brown it.
Deglaze with enough wine to make plenty of sauce. Add a few capers to the
sauce and cook for a minute or two. Then add the wine to the sauce until
you achieve the right thickness. Add the fish back into the sauce spoon it
over the fish and heat it through.
Serving: Serve with a very fresh salad and rice which has been cooked in
chicken stock. Use vinegar very sparingly or not at all so as not to clash
with the wine. A few sauted mushrooms and onions in the rice add an
additional flavor. The fish sauce will enhance the rice.
Wine recommendations: This dish has lots of flavor and can use a slight
touch of sweetness. Serve with the above or better Reisling or alternately,
with a demi-sec Vouvray.  March 2, 1990, Princeton Check out my Wine Page
on the Internet at http://www.princetonol.com/biz/wine
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 19 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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