| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cuban |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1 |
ts |
Salt |
| 2 |
ts |
Cayenne pepper |
| 1/3 |
c |
Lemon juice |
| 3 |
lg |
Cloves garlic, minced |
| 3 |
lg |
Shallots, minced |
| 2 |
ts |
Ground cumin |
| 1 |
bn |
Cilantro, leaves only, finely chopped |
| 6 |
|
Pieces (6 ounce) of tuna fillet |
|
|
Vegetable oil, for greasing the grill |
|
|
Lemon wedges, for garnish |
INSTRUCTIONS
I haven't tried this recipe yet, but it sounds great. I downloaded it from
the Food TV site on the web; I'm addicted to watching the food channel at
home. So here it is, from the show Too Hot Tamales:
In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon
juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the
remaining cilantro for garnish).
Place the tuna fillet in a large glass or ceramic dish. Rub your fingers
over the fish to check for and remove any remaining bones, and pour the
marinade over the tuna. Make sure the fish are evenly coated on both sides
and marinate for 1 hour in the refrigerator, turning once.
Brush a grill or broiler pan with vegetable oil and heat it to high heat.
Grill the fillets for 4 to 5 minutes on each side, until done to your
liking. Garnish with the remaining cilantro and the lemon wedges.
Yield: 6 servings
Source: Too Hot Tamales Posted to FOODWINE Digest 09 Apr 97 by Gretl
Collins <gretl_collins@AGCS.CAS.PSU.EDU> on Apr 10, 1997
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