Tuna With Wasabi Lime Butter Sauce Saltimbocca Jb

Although Father and Son are the same in essence and equally God, they function in different roles. By God’s own design, the Son submits to the Father’s headship. The Son’s role is by no means a lesser role; merely a different one. Christ is in no sense inferior to His Father, even though He willingly submits to the Father’s headship. The same is true in marriage. Wives are in no way inferior to husbands, even though God has assigned husbands and wives different roles. The two are one flesh. They are absolutely equal in essence. Although the woman takes the place of submission to the headship of man, God commands the man to recognize the essential equality of his wife and love her as his own body.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Japanese	Main dish, Seafood	4	Servings

INGREDIENTS

4		Thick, 1-inch tuna steaks
		each about 1/2 pound
		Vegetable oil for brushing
		tuna
1 1/2	t	Crushed black peppercorns
1	T	Minced fresh dill
3		Scallions, sliced thin 1/3
		cup
1	t	Minced fresh coriander
1 1/2	T	Fresh lime juice
3	T	Soy sauce
1 1/2	T	Wasabi paste*, green
		horseradish paste
3/4		Stick, 6 tablespoons cold
		unsalted butter cut into
		pieces

INSTRUCTIONS

Available at Japanese markets and some specialty food shops.  Prepare
grill.  Arrange tuna steaks in one layer in a shallow dish and lightly
brush  both sides with oil. Spread peppercorns and dill evenly on both
sides  of tuna and marinate for 20 minutes.  Grill tuna on an oiled
rack set about 5 to 6 inches over glowing  coals 3 minutes on each side
for medium-rare fish. (Alternatively,  grill tuna in a preheated oiled
well-seasoned ridged grill pan.)  Serve tuna with sauce.  Make sauce
while tuna marinates: In a heavy saucepan combine  scallions,
coriander, lime juice, soy sauce, and wasabi paste and  bring to a
boil. Reduce heat to low and whisk in butter, 1 piece at a  time,
lifting pan from heat occasionally to cool mixture and adding  each new
piece before previous one has melted completely. (Do not  allow sauce
to simmer. Sauce should not get hot enough to separate.)  Serves 4
From Saltimbocca, in Vancouver, British Columbia.  Gourmet November
1994 You Asked For It  Posted to MM-Recipes Digest V3 #2.TXT Posted to
MM-Recipes Digest  by  Julie Bertholf <jewel1@ix.netcom.com> on May 06,
1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 332 Calories From Fat: 209 Total Fat: 23.8g Cholesterol: 69.9mg Sodium: 496mg Potassium: 150mg Carbohydrates: 24.6g Fiber: <1g Sugar: 13.2g Protein: 6.3g