| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Seafood, Entree |
2 |
Servings |
INGREDIENTS
| 1 |
|
Onion; sliced |
| 1/2 |
c |
Soy sauce |
| 2 |
tb |
Sugar |
| 1 |
tb |
Ginger |
| 1 |
lb |
Green beans; trimmed |
| 1/2 |
c |
Chicken broth |
| 1 |
ts |
Curry powder (1 to 2) |
| 1 |
|
Orange |
| 1 |
|
Habanero peppers; diced small |
| 1 |
|
Yellow squash, cut in half lengthwise and sliced into half moons |
| 1 |
|
Tuna steak |
|
|
Olive oil |
|
|
Salad greens |
INSTRUCTIONS
Saute onion until browned and caramelized.
Boil soy sauce with sugar and ginger for glaze.
Place green beans in boiling water until color ripens, then remove.
To chicken broth, add curry powder and juice of the orange into broth. Add
diced habaneros to broth.
Add sliced squash to caramelized onions.
Saute tuna in olive oil 5-8 minutes on each side, then pour soy glaze onto
it before removing from pan.
Sauce plate with orange sauce first, then place squash and onions on a bed
of greens, the tuna steak being the final addition.
Recipe By : Dean Fearing, Turtle Creek, TVFN demo 1996
Posted to MC-Recipe Digest V1 #244
Date: Mon, 14 Oct 1996 20:57:42 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“All suffering can be traced back to people disobeying God”