| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
Navel oranges |
| 1/4 |
c |
Orange-juice concentrate |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
ts |
Soy sauce |
| 2 |
cl |
Garlic; minced |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
lb |
3/4-inch-thick tuna steak; cut into 4 portions |
| 1/4 |
lb |
Shiitake mushrooms; stems removed, thinly sliced (2 cups) |
INSTRUCTIONS
Preheat oven to 400 degrees. Prepare 4 pieces of parchment paper or
aluminum foil for papillotes. Using a sharp knife, remove skin and white
pith from the oranges. Cut the segments away from their surrounding
membranes. Squeeze any remaining juice from the membranes into a small
bowl. Stir in orange-juice concentrate, thyme, soy sauce, garlic and
pepper. Place a piece of tuna on one half of each opened paper heart.
Distribute mushrooms and orange sections over the tuna. Spoon orange juice
mixture over top. Seal the packages and place them on a baking sheet. Bake
for 10 to 12 minutes, or until the packages have puffed. (You may want to
open one package to check that the tuna flesh is opaque.) Transfer the
packages to individual plates; let each diner open his or her own package.
Serves 4. Source: Eating Well Magazine - March/April, 1993
Posted to MM-Recipes Digest by rkanahele@juno.com (Ronald KL Kanahele) on
May 26, 1998
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