Name: Peanut-Mint Crusted Tuna with Cilantro Yogurt Sauce
Ingredients: 4 4-ounce; 1/2 c Yogurt; 1/2 c Pomegranate seeds; Tuna steaks -- very fresh

Use self-control! Here are two pitfalls that most of us fall into in this regard. One is we let the individual take us off the main point. Maybe it's the scoffer: “What about those who never heard the Gospel?” “Where did Cain get his wife?” Maybe it’s the person that just wants to share unrelated stories. You need self-control to prevent yourself from going down rabbit trails that will take you away from the four core elements of the Gospel (God-Man-Christ-Response). Second, you will need self-control to avoid getting emotional, angry, discouraged, frustrated or offended. Oftentimes these conversations can get very sensitive. You need to be filled with the Holy Spirit and produce the fruit of self-control even if the other person has lost his. Don’t let their spirit dictate your spirit.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains			4	Servings

INGREDIENTS

4		4-ounce
1/2	c	Yogurt
1/2	c	Pomegranate seeds
		Tuna steaks — very fresh

INSTRUCTIONS

PEANUT-MINT CRUST: 1/2 cup peanuts 1/4 cup flour 1 cup mint leaves 
CILANTRO YOGURT SAUCE: 1 tablespoon butter 1/2 leek (white part only) --
diced and rinsed juice of 1 lemon 4 garlic cloves -- sliced 2 serrano
peppers -- sliced 1/2 bunch cilantro -- no stems 3/4 cup cream 1/2 cup
yogurt  VEGETABLES: 1 tablespoon sesame seeds 1 teaspoon sesame oil --
pure 6 ounces snow peas -- stemmed 12 cherry tomatoes 8 basil leaves --
chopped 1 tablespoon rice vinegar 1/4 teaspoon sea salt
PEANUT-MINT CRUST: Combine ingredients in food processor until well-mixed;
set aside.
CILANTRO-YOGURT SAUCE: In a medium saute pan cook garlic, leeks and
serranos at medium heat 3 to 4 minutes; add lemon juice and simmer 2
minutes. Add cream and yogurt and bring to a boil. Transfer to a blender,
add cilantro and puree until smooth; strain and set aside in a warm spot.
In a small sautee pan, toast sesame seeds until light brown. Add sesame
oil, snow peas, tomatoes and basil; cook for 2 minutes; deglaze with rice
vinegar and season with salt.
Season tuna with salt, coat with yogurt mixture and then peanut crust,
making sure it is coated all over. In a large saute pan, with 4 tablespoons
of olive oil, cook tuna at medium heat for 2 minutes on each side per inch;
divide in four plates, arrange snow peas around; spoon sauce and garnish
with cherry tomatoes and pomegranate.
Recipe By     : David Garrido of Jeffrey's, Austin, TX
From:                                 Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”