| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Faylen, Polkadot, Seafood | 2 | Servings | |
INGREDIENTS
| 4 | Medallions of yellowfin | |
| tuna 3-4 oz each | ||
| 1/2 | c | Flour |
| 2 | T | Salad oil |
| 1 | T | Soy sauce |
| 1/4 | c | Madeira |
| 1/4 | c | Orange juice |
| 1/4 | c | Cream |
| 2 | T | Butter |
| Preheat oven to 200 | ||
| degrees. |
INSTRUCTIONS
Dust tuna medallions with flour and shake off excess. Heat oil over medium flame in a saute pan large enough to hold the medallions. Fry for 2 minutes on each side, until browned. Remove to a holding pan and keep warm in the oven. Pour off and wipe out any excess oil from the pan and return to the heat. Combine all remaining ingredients except the butter and boil to reduce by half. Remove sauce from heat and swirl in the butter until just melted and blended in the sauce. Place tuna medallions on dinner plates and pour sauce over them. Serves 2. The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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Nutrition (calculated from recipe ingredients)
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Calories: 604
Calories From Fat: 349
Total Fat: 39.6g
Cholesterol: 119.5mg
Sodium: 615.3mg
Potassium: 478.1mg
Carbohydrates: 28.6g
Fiber: <1g
Sugar: 2.9g
Protein: 32.5g