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Click below to download : Fishandseafood - Tuna - Pan-grilled Tuna Teriyaki (Format : PDF)
Fishandseafood - Tuna - Pan-grilled Tuna Teriyaki
1 tablespoon soy sauce1 tablespoon dry sherry or pineapple juice
1 tablespoon lime juice
1 teaspoon minced fresh ginger
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1 (6-ounce) tuna steak
1/2 teaspoon canola oil
Combine soy sauce, sherry, lime juice, ginger, sugar and garlic in a small glass or plastic bowl or dish. Add fish, turn to coat both sides. Cover and chill 2 hours, turning occasionally.
Remove fish from marinade, setting marinade aside. Blot fish dry with paper towels. Brush both sides of fish with oil.
Heat a heavy nonstick 8- or 10-inch skillet over medium-high heat for 1 to 2 minutes. Add the fish. Cook 4 minutes on one side. Turn and cook 3 to 4 minutes on the other side, until firm to the touch. Transfer fish to serving plate.
Pour marinade into skillet. Turn heat to high and cook 30 seconds to 1 minute, until it foams up. Pour over fish. Serve.
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2 cups broccoli flowerets 7 Tbsp. fruity olive oil 1/4 lb. green fettucine 2 Tbsp. red wine vinegar 2 large cloves peeled -- crushed garlic 7 1/2 oz. can tuna, packed in oil 3 Tbsp. finely minced fresh parsley 1 small red onion -- thinly sliced 1 cup finely diced Mozzarella cheese 1/2 cup small black oil-cured olives 1 large roasted red pepper -- thinly sliced salt and freshly ground pepper 8 to 12 cherry tomatoes 1 small avocado -- peeled and thinly sliced In a medium saucepan, cook broccoli in boiling salted water 3 to 4 minutes until just tender.
Fishandseafood - Pasta Salad Jardiniere
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1 (6 oz.) can tuna in water -- drained and chopped 3/4 cup feta cheese -- crumbled 1/3 cup celery -- thinly sliced 1/2 cup apple -- diced 1/4 cup walnuts -- chopped 2 tablespoons fresh tarragon -- chopped salt and pepper -- to taste 2 pita bread -- halved 2 cups leaf lettuce In a medium mixing bowl, combine tuna, feta, celery, apples, nuts, and tarragon; mix well. Stir in salt and pepper. Line each pita bread pocket with 1/2 cup leaf lettuce, fill with 1/4 cup tuna mixture. - - - - - - - - - - -
Fishandseafood - Tuna - Nutty Tuna Salad Pitas
1 (6 oz.) can tuna in water -- drained and chopped 3/4 cup feta cheese -- crumbled 1/3 cup celery -- thinly sliced 1/2 cup apple -- diced 1/4 cup walnuts -- chopped 2 tablespoons fresh tarragon -- chopped salt and pepper -- to taste 2 pita bread -- halved 2 cups leaf lettuce In a medium mixing bowl, combine tuna, feta, celery, apples, nuts, and tarragon; mix well. Stir in salt and pepper. Line each pita bread pocket with 1/2 cup leaf lettuce, fill with 1/4 cup tuna mixture. - - - - - - - - - - -
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