| 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 - jpmd44a@prodigy.com
08-06-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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