Tuna With Sweet And Spicy Sauce

CATEGORY	CUISINE	TAG	YIELD
Dairy			18	Servings

INGREDIENTS

18		8-ounce tuna steaks, 1 inch
		thick
2	c	Sweet and spicy sauce
		Mango-Pineapple salsa
4 1/2	c	Canned unsweetened coconut
		milk
3 1/2	c	Dry white wine
2 1/4	c	Orange juice
1 1/2	c	Soy sauce
1 1/2	c	Honey
1 1/2	c	Chopped fresh mint
1	c	Plus 2 tablespoons sesame
		oil
1	c	Plus 2 tablespoons chopped
		peeled fresh ginger
1	c	Garlic chile sauce
1/2	c	Chopped garlic
3		Mangoes, peeled chopped
1	lb	Tomatillos, husked rinsed
		chopped
1	c	Chopped fresh cilantro
2	T	Minced jalapenos
2	T	Fresh lime juice
2		Garlic cloves, minced
2	c	Chopped peeled pineapple
2	lb	Sugar snap peas, end
		trimmed about 8 cups
2	lb	Carrots, peeled and thinly
		sliced on diagonal
		about
		8 cups
3		1-pound packages fusilli
		pasta
4	c	about sweet and spicy
		sauce
2	c	Chopped fresh cilantro

INSTRUCTIONS

1998    
Okay, one more recipe from this month's Bon Appetit... Its set up for
a party, but seems it can be fractioned pretty easily.  (If you prefer
to bake the fish, put it in the oven at 400F until just  opaque in the
center, about ten minutes. The mango salsa is the  finishing touch.
Pour a chardonnay.)  Pat fish dry; arrange on 2 large baking sheets.
Brush 2 cups sauce  over both sides of fish. Cover; chill 1 to 3 hours.
Prepare barbecue  (medium-high heat). Sprinkle fish with salt and
pepper. Grill fish  until brown outside and just opaque in the center,
about 4 minutes  per side. Transfer to platters. Serve with salsa.
Sweet and Spicy sauce (makes 6 cups): (used on fish and pasta)  Combine
all ingredients in heavy large pot. Bring to boil over  medium-high
heat. Reduce heat to medium-low and simmer until sauce  thickens and is
reduced to 6 cups, stirring occasionally, about 2  hours. Season with
salt and pepper. Transfer to bowl.  Mango-Pineapple Salsa (makes about
7 cups):  Combine first 6 ingredients in a large bowl. (Can be made one
day  ahead. Cover; chill) Add pineapple to salsa. Season to taste with
salt and pepper. Let stand at least one hour to allow flavors to
blend.  Fusilli with Sugar Snap Peas and Carrots (18 servings):  Bring
large pot of salted water to boil. Add peas; cook just until
crisp-tender about 3 minutes. Using 4- to 5-inch diameter strainer,
transfer peas to sieve. Rinse with cold water to cool, then drain.
Place peas in a large bowl. Add carrots to same pot of boiling wter;
cook just until crisp-tender, about 3 minutes. Using strainer,
transfer carrots to sieve. Rinse with cold water to cool, then drain.
Add carrots to peas.  Cook 1 1/2 pounds of pasta in same pot of boiling
water until just  tender but still firm to bite, adding more boiling
water if  necessary. Using strainer, transfer pasta to large sieve.
Rinse with  cold water to cool, then drain. Repeat with remaining
pasta. Add all  the pasta to the bowl with vegetables. (can be made 6
hours ahead.  Mix with 3 tablespoons oil. Cover and refrigerate)  Toss
salad with enough sweet and spicy sauce to coat generously. Mix  in
chopped cilantro; season to taste with salt and pepper. Transfer  to
serving bowl.  Posted to CHILE-HEADS DIGEST by Suzanne <suz@avana.net>
on May 19,

A Message from our Provider:

“Lust and selfishness do not equal love”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 320 Calories From Fat: 124 Total Fat: 14g Cholesterol: <1mg Sodium: 792.3mg Potassium: 449.5mg Carbohydrates: 41.4g Fiber: 2.8g Sugar: 33.2g Protein: 3g