East indian saffron and garlic tuna

Yield: 4 servings

Measure Ingredient
½ teaspoon Saffron threads
1 tablespoon Warm water
1½ tablespoon Ghee or butter
1 tablespoon Garlic, minced
1½ pounds Tuna fillets, cut in 2" cubes
Parsley or Cilantro sprigs and lemon wedges to garnish

Combine saffron threads and water in a bowl and soak for 10 minutes.

Heat butter in a small skillet over medium-low heat. Cook the garlic until golden.

Drain off the butter into a large bowl,keeping the garlic bits in the skillet. When the butter has cooled, add the saffron,and soaking liquid and salt to taste.

Toss the fish in this mixture until each piece is well coated. Put the fish in a baking pan lined with aluminum foil.

Bake until the fish is just opaque through, about 12 to 15 minutes at 350. Drain the juice from the baking pan into the skillet with the garlic.

Turn on the broiler and broil the fish until the top is lightly browned. Place the fish on a warm serving platter.

Reduce the sauce by placing the skillet containing the liquid and garlic over medium-high heat. Cook for a few minutes, stirring often.

When the liquid thickens slightly, pour it over the fish.

Sprinkle with lemon juice and garnish with cilantro/parsley and serve.

Submitted By JIM WELLER On 02-08-95 (2132)

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