| 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”