| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 6 | Servings | |
INGREDIENTS
| 6 | Tuna steaks; 6 to 8 ounces each | |
| 1/2 | c | Olive oil |
| 2 | tb | Sherry-wine vinegar |
| 2 | tb | Soy sauce |
| 2 | tb | Rice vinegar |
| 1 | sm | Shallot; minced |
| 1 | Clove (small) garlic; minced | |
| 1 | ts | Minced cilantro |
| 1/4 | ts | Minced ginger |
| 1/4 | ts | Minced jalapeno |
| 1 | ts | Sesame oil |
INSTRUCTIONS
From: japlady@nwu.edu (Rebecca Radnor) Date: 7 Dec 1994 15:21:43 -0500 1. Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer. 2. In a bowl, combine olive oil, sherry vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade. 3. Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes. 4. Remove tuna from marinade, pat dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry vinaigrette as a sauce. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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