| Tuna with Citrus Vinaigrette over Couscous
Re-hydrated couscous for 4
Individual 1 inch thick fresh tuna steaks
2 tablespoons of Olive oil
2 tablespoons of Rice wine vinegar
1 1/2 tablespoons of soy sauce
1 teaspoon of grated fresh ginger
1/8 teaspoon of dried red flakes
1/3 cup of orange juice
2 tablespoons of fresh lemon juice
1 teaspoon of toasted ground cumin
2 tablespoons of Olive oil
4 Oranges,; cut, quartered
Chopped fresh mint
Salt and pepper |
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-= Instructions =-
Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible. Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and oranges. Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it into thin strips and set over couscous; garnish with oranges and fresh mint. Yield: 4 serving Recipe By :COOKING MONDAY TO FRIDAY SHOW#MF6656 Posted to MC-Recipe Digest V1 #234 Date: Tue, 1 Oct 1996 23:31:12 -0400 From: Meg Antczak <meginny@frontiernet.net> |
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