| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish, Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
x |
Approx 5; 6 oz tuna steaks 1; 1-1/4" thick |
| 2 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1/4 |
x |
Lemon, juice from |
| 10 |
x |
Green peppercorns |
| 2 |
x |
Shallots, minced |
| 1/8 |
ts |
Black pepper, fresh, finely ground |
| 1/8 |
ts |
Salt, kosher |
INSTRUCTIONS
Approx. Cook Time: 10 mn Cook the Tuna Steaks quickly over a hot fire about
90 seconds - 2 minutes per side. The object is to cook the outside leaving
the inside somewhat pink or "rare." Crush the green peppercorns with the
back of a spoon and set aside. Warm a sauce pan and add the oil and butter.
When warm, add the shallots and peppercorns and saute gently.
After about 5 minutes add the remaining ingredients. Time the completion
of the sauce with the completion of the fish. Remember that hot fish can
continue cooking if it sits. Pour the sauce across the fish or lay the fish
in a "bed" of sauce.
Compliments of:
Kathleen's Recipe Swap Page http://www.ilos.net/~q591b4/recipe
recipes@ilos.net
Posted to MM-Recipes Digest by q591b4@ilos.net on Mar 14, 1998
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