| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
Rehydrated couscous for 4 servings |
| 4 |
|
Individual 1inch thick fresh tuna steaks |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Rice wine vinegar |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
ts |
Grated fresh ginger |
| 1/8 |
ts |
Dried red flakes |
| 1/3 |
c |
Orange juice |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Toasted ground cumin |
| 2 |
tb |
Olive oil |
| 4 |
|
Oranges,; cut into supremes |
|
|
Chopped fresh mint |
|
|
Salt and pepper |
INSTRUCTIONS
Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil,
rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna
steaks and marinate for as long as possible.
Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab
olive oil and orange supremes.
Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it
into thin strips and set over couscous; garnish with oranges and fresh
mint.
Yield: 4 serving
Recipe By :COOKING MONDAY TO FRIDAY SHOW#MF6656
Posted to MC-Recipe Digest V1 #234
Date: Tue, 1 Oct 1996 23:31:12 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”