| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Balsamic vinegar |
| 1 |
|
Branch fresh rosemary |
| 4 |
|
Fresh tuna fillets; about 5 ounces each |
|
|
Coarse-ground black pepper |
| 2 |
tb |
Olive oil |
| 1/2 |
|
Lemon |
| 1 |
lg |
Tomato; diced |
|
|
Salt to taste |
INSTRUCTIONS
Chicago Tribune
Preparation time: 10 minutes Cooking time: 10 minutes Yield: 4 servings
1. Boil vinegar with 1/2 of the rosemary branch until vinegar is reduced by
half, about 3 minutes. Set aside. 2. Pat tuna dry and press light coat of
pepper onto both sides of each fillet. 3. Heat 1 tablespoon of the oil in
large non-stick skillet over high heat. Add tuna and sear well on both
sides. Continue to cook to desired doneness, 3 to 5 minutes, depending on
taste. Squeeze lemon over and remove from heat. 4. While fish is cooking,
mince remaining rosemary. Toss tomatoes with rosemary, remaining 1
tablespoon oil, salt and pepper to taste. 5. Place tuna on serving plates.
Spoon tomatoes over each fillet; drizzle lightly with vinegar. Serve hot or
at room temperature. Nutrition information per serving: Calories ...... 200
Fat ............ 8 g Cholesterol .. 55 mg Sodium ...... 50 mg Carbohydrates
.. 4 g Protein ....... 27 g Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Rrairie@aol.com on Aug 27, 1997
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