| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | t | Szechuan peppercorns |
| 1/2 | t | White peppercorns |
| 1/2 | t | Black peppercorns |
| 1 | t | Allspice berries |
| 4 | 6 ounce | |
| 1 | T | Corn oil |
| 1/2 | t | Salt |
| Peppercorns | ||
| Bottom of a | ||
| Brush both s ides of the | ||
| Steaks with the oil and | ||
| Kle both sid s with the | ||
| Salt and crushed pepper. | ||
| Tuna steaks | ||
| Ith a meat pounder or the |
INSTRUCTIONS
Heat a cast iron pan for 2 to 3 minutes, until very hot. Place the steaks in the pan and cook them over very high heat for about 1+1/2 minutes on each side. Cover the pan, remove from the heat, and let stand for 3 to 5 minutes before serving. The steaks will continue to cook in their own residual heat but should remain pink inside. Nutritional analysis per serving: calories 278; protein 40 gm; carbohydrates 1 gm; fat 11.8 gm; saturated fat 2.6 gm; cholesterol 65 mg; sodium 340 mg. Recipe By : Jacques Pepin, Today's Gourmet II From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: <1mg
Sodium: 313.1mg
Potassium: 7.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g