INGREDIENTS

INSTRUCTIONS

Hi Terry! There's a WONDERFUL restaurant here in San Antonio called The
Babylon, that serves a tuna steak on a bed of fresh, slightly wilted
spinach with a vinagrette style dressing over the tuna and the spinache. It
is soooooo good, and has a touch of dijon in it. THEY would not share the
recipe, so I can't tell you what the dressing is. I'm wondering if the old
standby glaze might not work for your tuna steak.
Don't know if this would work! The above is great on salmon done on a bbq
grill. You combine brown sugar, mustard and soy sauce in med. bowl;whisk to
blend. Transfer 1 tbsp. of glaze to a small bowl, mix in rice vinegar and
set aside. Brush 1 side of salmon steaks (generously) with half of glaze in
med. bowl. Place steak glazed side down, on bbq, grill until glaze is
slightly charred, about 4 min. Brush top side of steak with remaining glaze
in med. bowl. Turn salmon over and grill until second side is slightly
charred and salmon is opaque in center, about 5 min. longer. Transfer
salmon to plates and drizzle reserved glaze in small bowl over salmon. This
came from the July issue of Bon Apetit, and as I mentioned i have not tried
it on tuna, but it is great on salmon.
Posted to FOODWINE Digest 03 Oct 96
From:    Dora Guerra <dguerra@LONESTAR.UTSA.EDU>
Date:    Thu, 3 Oct 1996 14:53:35 -0500

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