| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
|
Caprial3 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 2 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 2 |
ts |
Chopped ginger |
| 1/4 |
c |
Sherry |
| 2 |
tb |
Honey |
| 1/2 |
c |
Fish or chicken stock |
| 1/4 |
c |
Soy sauce |
| 1/2 |
ts |
Chili sauce |
| 5 |
|
Spice |
| 1 |
|
Pinches black pepper |
| 4 |
|
Ahi tuna steaks; (6 ounce) |
| 1 |
tb |
Vegetable oil |
|
|
Soy glaze |
INSTRUCTIONS
SOY GLAZE
TO ASSEMBLE
In a medium saute pan heat oil until very hot add garlic, shallots, and
ginger. Saute until you can smell the aroma. Add sherry and bring up to a
boil. Add honey and chicken stock and bring up to a boil and reduce a bit.
Add soy sauce, chili sauce, and black pepper. Set aside to cool.
To Assemble:
Place tuna steaks in soy glaze. Place oil in a very large saute pan and
heat until smoking hot! remove the steaks from the glace and place in pan.
Cook each side of the tuna for about 2-3 minutes each depending on the
thickness of the steaks. Tuna should be served rare. The more it cooks the
drier it will become. You may baste the tuna as it cooks. Serve tuna
immediately.
Converted by MC_Buster.
Per serving: 475 Calories (kcal); 23g Total Fat; (47% calories from fat);
5g Protein; 51g Carbohydrate; 0mg Cholesterol; 4124mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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