| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Szechuan peppercorns |
| 1/2 |
ts |
White peppercorns |
| 1/2 |
ts |
Black peppercorns |
| 1 |
ts |
Allspice berries |
| 4 |
|
6 ounce |
| 1 |
tb |
Corn oil |
| 1/2 |
ts |
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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