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FareShare Gazette Recipes -- September 2002 - T's


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Tuscan-Style Braised Tuna Steaks

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                       * Exported from MasterCook *

                     Tuscan-Style Braised Tuna Steaks

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     tuna steaks -- 1-inch thick
  1                     lemon -- zested
  4             sprigs  fresh rosemary
  1         tablespoon  fresh cilantro leaves
  4             cloves  fresh garlic -- crushed
  1           teaspoon  Montreal steak seasoning
                        olive oil

1.  Rosemary should be about 3 or more tablespoons leaves stripped
from stems.

2.  Substitute coarse salt and coarse ground black pepper for Montreal
steak seasoning if not available.


Rinse and pat tuna steaks dry.
Place zest on top of cutting board.
Pile rosemary and cilantro leaves on top of zest.
Pile garlic and seasoning on top of herbs.
Finely chop the mixture.

Drizzle the olive oil over the tuna steaks, just enough to coat each
side. Rub herb mixture into the fish, coating pieces evenly on each side.
Let stand for at least 10 minutes.

Braise the tuna on each side in a hot pan, about 4 minutes on each
side. Or use a George Foreman Grill and cook for about 5 minutes.
Cooking time will vary depending on how you like your tuna cooked.
Do not overcook!

Serve at once with quartered lemon.

Serving Ideas : Garden Salad and Buttered Noodles

NOTES : Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 15 September 2002.

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 264 Calories; 9g Fat (29.6% 
calories from fat); 40g Protein; 6g Carbohydrate; 1g Dietary Fiber; 
65mg Cholesterol; 69mg Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 Lean 
Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

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