| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce12 | 2 | servings | ||
INGREDIENTS
| 2 | Pieces Tuna -; (6 oz ea) | |
| 1 | Standard Pesto; see * Note | |
| 1/2 | lb | Red-skinned potatoes; quartered, |
| And blanched until fork tender | ||
| 2 | tb | Butter |
| Salt; to taste | ||
| Freshly ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Standard Pesto" recipe which is included in this collection. Rub half of the pesto on the tuna. Set aside for 15 minutes. Preheat the grill and the fryer. Place the potatoes in the fryer. Remove the excess pesto from the tuna, season and place it on the grill. Shake the potatoes in the fryer. In a small bowl mix the remaining pesto and the butter. Turn the tuna. Remove the potatoes from the fryer and toss them in the butter and pesto mixture, season. Top with the tuna. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2179 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 08-06-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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