| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic |
| 1 |
tb |
Coarse sea salt |
| 2 |
tb |
Grated ginger |
| 1/2 |
ts |
Ground cardamom |
| 1 |
tb |
Dry vermouth |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Sesame oil |
| 3 |
tb |
Olive oil |
| 6 |
|
Tuna; (8-ounce) steaks, skin removed and dark sections discarded |
| 3 |
|
Thin slices bacon; cut into fine strips |
| 2 |
md |
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 |
sm |
Bunch fresh thyme; leaves only, coarsely chopped |
| 1/2 |
sm |
Bunch fresh oregano; leaves only, coarsely chopped |
| 1 |
ts |
Salt |
| 1/2 |
sm |
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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