| 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 |
ts |
Crushed black peppercorns |
| 1 |
tb |
Minced fresh dill |
| 3 |
|
Scallions, sliced thin (1/3 cup) |
| 1 |
ts |
Minced fresh coriander |
| 1 1/2 |
tb |
Fresh lime juice |
| 3 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Wasabi paste* (green horseradish paste) |
| 3/4 |
|
Stick (6 tablespoons) cold unsalted butter, cut into pieces |
INSTRUCTIONS
FISH
SAUCE
* 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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