| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Seafood, Entrees | 4 | Servings |
INGREDIENTS
| 1/4 | c | Fresh basil leaves — firmly |
| Packed | ||
| 2/3 | c | Mild olive oil |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Soy sauce |
| 1/2 | ts | Fresh ground black pepper |
| 1/4 | ts | Sugar |
| 1/4 | ts | Salt |
| 4 | Whole tuna steaks | |
| 1/2 | c | Banana — sliced |
| 1/2 | c | Pineapple — diced |
| 1/2 | c | Mango — diced |
| 1/2 | c | Papaya — diced |
| 2 | tb | Fresh cilantro leaves — |
| Chopped | ||
| 2 | tb | Butter |
| 2 | tb | Lemon juice |
| 1 | tb | Sugar |
INSTRUCTIONS
Place the basil leaves, olive oil, vinegar, soy sauce, pepper, sugar, salt and 2 tablespoons hot water in a blender and puree. Arrange the tuna steaks in a baking dish large enough to hold them in a single layer. Pour the marinade over the fish. Cover and marinate for 3-4 hours in the refrigerator - turning the steaks occasionally. Prepare coals for grilling for preheat the broiler. Drain the tuna steaks and grill them over medium-hot coals or broil 4-5 inches from he heat until charred on the outside but still pink in the center - about 3 minutes - turning the steaks once. Do not overcook. Remove from the heat and place the steaks on warmed dinner plates. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add to the skillet the banana, pineapple, mango, papaya, fresh cilantro leaves, lemon juice and sugar. Saute just until the mixture is heated through - about 30 seconds. Do not overcook. Season to taste with salt and freshly ground black pepper. Spoon the sauteed fruit mixture over the tuna and serve immediately. Recipe By : Fruit Cookbook by Nicole Routhiers Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on May 06, 98
A Message from our Provider:
“Forbidden fruits create many jams”