Tuna with sweet and spicy sauce

18 Servings

Ingredients

Quantity Ingredient
18 8-ounce tuna steaks; (1 inch thick)
2 cups Sweet and spicy sauce
Mango-Pineapple salsa
4½ cup Canned unsweetened coconut milk
3½ cup Dry white wine
2¼ cup Orange juice
1½ cup Soy sauce
1½ cup Honey
1½ cup Chopped fresh mint
1 cup Plus 2 tablespoons sesame oil
1 cup Plus 2 tablespoons chopped peeled fresh ginger
1 cup Garlic chile sauce
½ cup Chopped garlic
3 larges Mangoes; peeled, chopped
1 pounds Tomatillos; husked, rinsed, chopped
1 cup Chopped fresh cilantro
2 tablespoons Minced jalapenos
2 tablespoons Fresh lime juice
2 larges Garlic cloves; minced
2 cups Chopped peeled pineapple
2 pounds Sugar snap peas; end trimmed, (about 8 cups)
2 pounds Carrots; peeled and thinly sliced on diagonal, (about 8 cups)
3 1-pound packages fusilli pasta
4 cups (about) sweet and spicy sauce
2 cups Chopped fresh cilantro

Directions

SWEET AND SPICY SAUCE

MANGO-PINEAPPLE SALSA

FUSILLI

Okay, one more recipe from this month's Bon Appetit... Its set up for a party, but seems it can be fractioned pretty easily.

(If you prefer to bake the fish, put it in the oven at 400F until just opaque in the center, about ten minutes. The mango salsa is the finishing touch. Pour a chardonnay.)

Pat fish dry; arrange on 2 large baking sheets. Brush 2 cups sauce over both sides of fish. Cover; chill 1 to 3 hours. Prepare barbecue (medium-high heat). Sprinkle fish with salt and pepper. Grill fish until brown outside and just opaque in the center, about 4 minutes per side.

Transfer to platters. Serve with salsa.

Sweet and Spicy sauce (makes 6 cups): (used on fish and pasta) Combine all ingredients in heavy large pot. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer until sauce thickens and is reduced to 6 cups, stirring occasionally, about 2 hours. Season with salt and pepper. Transfer to bowl.

Mango-Pineapple Salsa (makes about 7 cups): Combine first 6 ingredients in a large bowl. (Can be made one day ahead.

Cover; chill) Add pineapple to salsa. Season to taste with salt and pepper.

Let stand at least one hour to allow flavors to blend.

Fusilli with Sugar Snap Peas and Carrots (18 servings): Bring large pot of salted water to boil. Add peas; cook just until crisp-tender about 3 minutes. Using 4- to 5-inch diameter strainer, transfer peas to sieve. Rinse with cold water to cool, then drain. Place peas in a large bowl. Add carrots to same pot of boiling wter; cook just until crisp-tender, about 3 minutes. Using strainer, transfer carrots to sieve. Rinse with cold water to cool, then drain. Add carrots to peas.

Cook 1½ pounds of pasta in same pot of boiling water until just tender but still firm to bite, adding more boiling water if necessary. Using strainer, transfer pasta to large sieve. Rinse with cold water to cool, then drain. Repeat with remaining pasta. Add all the pasta to the bowl with vegetables. (can be made 6 hours ahead. Mix with 3 tablespoons oil. Cover and refrigerate)

Toss salad with enough sweet and spicy sauce to coat generously. Mix in chopped cilantro; season to taste with salt and pepper. Transfer to serving bowl.

Posted to CHILE-HEADS DIGEST by Suzanne <suz@...> on May 19, 1998

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