INGREDIENTS

INSTRUCTIONS

From: i000702@disc.dla.mil ( sam frajerman,sppb,x3026,)
Date: Wed, 1 Sep 93 10:37:49 -0400
Last week, my son came over for dinner and requested tuna, so I bought two
nice 7 ounce filets.  He marinated them for a few moments in olive oil
which came with my best-in-the-world dried tomatoes, which I buy here in
Philly, then used the same oil for the pan, added four chopped garlic
cloves, some fresh chopped ginger, and the dried tomatoes, then moved all
the stuff to the sides of the pan (9 inch pan) cooked the tuna about four
minutes each side, served them with the ginger, garlic, tomatoes and oil
over them, and they were magnificent. I think there were also about a half
teaspoon of dry hot red peppers in the oil. Now these were cooked all the
way through, not like the salmon above, but still moist and juicy. I'm not
certain now about the hot peppers, and as I remember the taste, I don't
think he added them.  Just one more thing: get the freshest fish possible.
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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