Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Tuna - Pan-grilled Tuna Teriyaki
Famous Authors (View All Authors)
Fishandseafood - Tuna -  Pan-grilled Tuna Teriyaki Post by :cleuch2363 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3385

Click below to download : Fishandseafood - Tuna - Pan-grilled Tuna Teriyaki (Format : PDF)

Fishandseafood - Tuna - Pan-grilled Tuna Teriyaki

1 tablespoon soy sauce
1 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.

If you like this book please share to your friends :

Fishandseafood - Pasta Salad Jardiniere Fishandseafood - Pasta Salad Jardiniere

Fishandseafood - Pasta Salad Jardiniere
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 - Tuna -  Nutty Tuna Salad Pitas Fishandseafood - Tuna - Nutty Tuna Salad Pitas

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. - - - - - - - - - - -