Peanut-mint Crusted Tuna With Cilantro Yogurt Sauce

He knows when we are spiritually ready for receive the blessing to our profit and His glory. Waiting in the sunshine of His love is what will ripen the soul for His blessing. Waiting under the cloud of trial that breaks in showers of blessings, is as needful. Be assured that if God waits longer than you could wish, it is only to make the blessing doubly precious. God waited 4000 years, till the fullness of time, ere He sent His Son. Our times are in His hands; He will avenge His elect speedily; He will make haste for our help, and not delay one hour too long.

Andrew Murray

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 teaspo  on
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:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 19 Calories From Fat: 4 Total Fat: <1g Cholesterol: 1.8mg Sodium: 21.4mg Potassium: 71.7mg Carbohydrates: 2.2g Fiber: 0g Sugar: 2.2g Protein: 1.6g