Charred tuna with ginger and orange vinaigrette
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 1 | teaspoon | Chopped fresh ginger |
| 1 | teaspoon | Soy sauce |
| 1 | cup | Fresh orange juice |
| 1 | teaspoon | Finely chopped chives |
| 1 | pinch | Cayenne pepper |
| 1 | pinch | Freshly ground white pepper |
| 1 | pounds | Fresh tuna steak; 1 inch thick |
| 1 | Cucumber; peeled, seeded and finely julienned | |
Directions
Mix all ingredients except tuna and cucumber; set aside.
Cook tuna on a hot grill about 30 seconds, just long enough to char one side. Let rest for a minute, then carve into very thin slices.
Arrange slices of tuna on a plate and drizzle with vinaigrette. Garnish with cucumber julienne.
Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Elka Gilmore, until recently the chef at Camelions in Santa Monica, California, has achieved considerable renown for her adroit contemporary cooking.
Recipe by: The Joy of Grilling/Elka Gilmore Posted to MC-Recipe Digest by J Pellegrino <gigimfg@...> on May 15, 1998
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