| 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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