| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Polkadot, Faylen, Seafood |
2 |
Servings |
INGREDIENTS
| 4 |
|
Medallions of yellowfin tuna, 3-4 oz each |
| 1/2 |
c |
Flour |
| 2 |
tb |
Salad oil |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Madeira |
| 1/4 |
c |
Orange juice |
| 1/4 |
c |
Cream |
| 2 |
tb |
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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