| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | Cloves garlic | |
| 1 | T | Coarse sea salt |
| 2 | T | Grated ginger |
| 1/2 | t | Ground cardamom |
| 1 | T | Dry vermouth |
| 1 | T | Lime juice |
| 1 | t | Sesame oil |
| 3 | T | Olive oil |
| 6 | Tuna, 8-ounce steaks skin | |
| removed and dark sections | ||
| discarded | ||
| 3 | Thin slices bacon, cut into | |
| fine strips | ||
| 2 | Red onions, cut into | |
| 1/4-inch slices | ||
| 6 | Cloves garlic, thinly sliced | |
| 3 | Jalapeno chiles, seeded and | |
| julienned | ||
| 1/4 | c | Red wine vinegar |
| 6 | Plum tomatoes, cut into | |
| wedges | ||
| 1/2 | Bunch fresh thyme, leaves | |
| only coarsely chopped | ||
| 1/2 | Bunch fresh oregano, leaves | |
| only coarsely chopped | ||
| 1 | t | Salt |
| 1/2 | Bunch flat-leaf parsley | |
| leaves only coarsely | ||
| chopped |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH 6219 In a mortar and pestle or a food processor, combine the garlic, salt, ginger and cardamom and pound to a smooth paste. Add the vermouth and the lime juice and whisk to mix. Allow to sit for 5 minutes, then add the sesame oil and 1 tablespoon of the olive oil. Rub this mixture into both sides of the tuna steaks and allow to sit at room temperature for about 15 minutes. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bacon and saute, stirring, until crisp. Add the onions and continue to saute, stirring frequently, until the onions are golden. Add the sliced garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the chiles, vinegar, tomatoes, thyme, oregano, and salt and cook only until the tomatoes are heated through. Preheat a grill or broiler to high heat. Grill the steaks about 4 inches away from the heat for 10 to 15 minutes, or until golden and cooked to the desired doneness. Let rest for 5 minutes. Cover the bottom of a heated serving platter with the braised onion mixture. Arrange the tuna steaks on top and surround them with the tomato wedges. Scatter the parsley over the top and serve immediately. Yield: 6 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1583
Calories From Fat: 1239
Total Fat: 138.4g
Cholesterol: 150.5mg
Sodium: 8662.8mg
Potassium: 1315.2mg
Carbohydrates: 46.4g
Fiber: 13.4g
Sugar: 1.8g
Protein: 42.3g