| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ew, Import, Text | 1 | Servings | |
INGREDIENTS
| 2 | 6 to 8 oz fresh tuna | |
| steaks | ||
| 1 | T | Sesame oil, mixed with 1 |
| teaspoon or so rice | ||
| vinegar | ||
| 1/3 | c | White sesame seeds, or a |
| combination of white and | ||
| blac | ||
| combination of white | ||
| and blac | ||
| combination of | ||
| white and blac | ||
| combination | ||
| of white and blac | ||
| Seasoned with salt and | ||
| pepper | ||
| 4 | c | Washed arugula, mixed with |
| washed Boston lettuce | ||
| leave | ||
| 1/4 | c | Vinaigrette made with |
| mustard |
INSTRUCTIONS
Preheat oven to 400 degrees. Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done. Meanwhile wash and dry salad and lightly coat with dressing. Make dipping sauce. To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top. Yield: 2 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6613 Posted to MC-Recipe Digest V1 #231 Date: Mon, 30 Sep 1996 11:46:01 -0400 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 156
Total Fat: 17.6g
Cholesterol: 40.6mg
Sodium: 1420.9mg
Potassium: 621.3mg
Carbohydrates: 19.2g
Fiber: 3.4g
Sugar: 2.6g
Protein: 24.5g