| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Entrees, Seafood | 4 | Servings |
INGREDIENTS
| 1/4 | c | Fresh basil leaves, firmly |
| Packed | ||
| 2/3 | c | Mild olive oil |
| 2 | T | Balsamic vinegar |
| 1 | T | Soy sauce |
| 1/2 | t | Fresh ground black pepper |
| 1/4 | t | Sugar |
| 1/4 | t | 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 | T | Fresh cilantro leaves |
| Chopped | ||
| 2 | T | Butter |
| 2 | T | Lemon juice |
| 1 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 536
Calories From Fat: 397
Total Fat: 42.2g
Cholesterol: 15.3mg
Sodium: 807.5mg
Potassium: 363.1mg
Carbohydrates: 32.6g
Fiber: 7.1g
Sugar: 16.1g
Protein: 2.4g