Poached Salmon/Sauteed Tuna

From: i000702@disc.dla.mil ( sam frajerman,sppb,x3026,)

Date: Wed, 1 Sep 93 10:37:49 -0400

Last week, my son came over for dinner and requested tuna, so I

bought two nice 7 ounce filets. He marinated them for a few

moments in olive oil which came with my best-in-the-world dried

tomatoes, which I buy here in Philly, then used the same oil for

the pan, added four chopped garlic cloves, some fresh chopped

ginger, and the dried tomatoes, then moved all the stuff to the

sides of the pan (9 inch pan) cooked the tuna about four minutes

each side, served them with the ginger, garlic, tomatoes and

oil over them, and they were magnificent. I think there were

also about a half teaspoon of dry hot red peppers in the oil.

Now these were cooked all the way through, not like the salmon

above, but still moist and juicy. I'm not certain now about the

hot peppers, and as I remember the taste, I don't think he added them.

Please let me know if you try this/these?

Just one more thing: get the freshest fish possible.

amyl

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/sauteed-tuna.html [12/17/1999 11:54:35 AM]

Seafood Recipes