| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood -, Entrees | 6 | Servings | |
INGREDIENTS
| 5 | Whole green onions; divided | |
| 1 1/2 | c | Dry red wine |
| 1/2 | c | Soy sauce |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Sesame oil |
| 1 1/2 | tb | Paprika |
| 1/2 | Head garlic; cut in half to expose cloves | |
| 1 | Piece fresh ginger root; divided | |
| 6 | Whole tuna steaks; 1" thick | |
| 1 | c | Dry white wine |
| 1 | c | Rice vinegar |
| 1 | c | Whipping cream |
| 2 | c | Butter; chilled |
| 6 | Sprigs parsley |
INSTRUCTIONS
GARNISH Ginger Root: 2/3 of the 9" piece should be crushed - 1/3 should be thinly sliced. Butter: Cut into 32 pieces - divided Preheat broiler. Place 4 green onions on broiler pan and broil 15 minutes, until charred. Set aside. Combine red wine, soy sauce, red wine vinegar, sesame oil and paprika in a non-aluminum pan. Add charred onions, garlic and crushed ginger. Add tuna, turning once to coat. Let tuna marinate for 1 hour at room temperature. While tuna marinates, dice the remaining green onion. In a saucepan, boil white wine, rice vinegar, diced green onion and sliced ginger over medium heat until liquid is reduced to a glaze. Add cream and boil until reduced by on half. Strain and put into a clean saucepan. Whisk in 2 pieces of butter. Place pan over low heat and whisk in remaining butter, one piece at a time (remove pan from heat for a moment if drops of melted butter appear). Keep ginger sauce warm in top of double boiler over warm water. Preheat grill or broiler. Arrange fish on grill or broiler pan. Grill or broil 9 minutes or until heated through. Spoon a few tablespoons of cream sauce on each of 6 dinner plates. Place fish on top of sauce and garnish with a sprig of parsley or herb of choice. Recipe by: A Slice of Paradise, Junior League of The Palm Beaches Posted to EAT-L Digest by Sharon <jouet@MINDSPRING.COM> on Feb 7, 1998
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