* Exported from MasterCook * Tuna with Lime Pepper Crust Recipe By :Simply Seafood
Serving Size : 4 Preparation Time :0:00
Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method
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4 tuna steaks (3/4-1-inch thick
-- about 6 oz. each)
1 lime
2 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. salt
2 tsp. vegetable oilRinse the tuna steaks and pat dry with paper towels. Grate the zest
from the lime (you should have about 1 1/2 tsp.), then squeeze the
juice and set aside. In a small bowl, combine the lime zest, thyme,
pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks
with oil and set on a broiler pan. Sprinkle the tops of the steaks
evenly with about half of the lime zest mixture and let sit for 10
minutes. Preheat the broiler and set the rack 2 to 3 inches from the heat
source. For medium-done steaks, broil the tuna for 1 to 2 minutes, turn
and sprinkle with the remaining lime zest mixture. Continue broiling
until just pink in the center (cut to test), 1 to 2 minutes longer. For
well-done steaks, broil about 3 minutes on each side. Do not overcook
the tuna or the meat will become dry and lose its flavor. Pour the lime
juice over the tuna steaks right after you take them from the oven,
then serve. You can use 1 1/2 tsp. grated lemon zest and 2 Tbsp. lemon juice in
place of the lime if you like. Source: Simply Seafood, Copyright©1998 Simply Seafood,Inc
All Rights Reserved
1553 NW Ballard Way
Seattle,WA 98107
1-877-706-4022 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 2g Fat (67.1%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0
Fruit; 1/2 Fat. NOTES : Formatted in MasterCook and submitted to the
FareShare Gazette by Art Guyer.
June 16, 2001
<http://www.fareshare.net>
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