Yield: 1 servings
|4 \N||Ahi tuna steaks; (7oz.)|
|1 ounce||Black sesame seeds; toasted|
|1 ounce||White sesame seeds; toasted|
|1 ounce||Corn oil|
|\N \N||Mixed greens|
|2 cups||White wine|
|1 ounce||Heavy cream|
|½ pounds||Unsalted butter|
|1 teaspoon||Grated ginger|
|3 tablespoons||Soy sauce|
|1 teaspoon||Sesame oil|
|3 tablespoons||Olive oil|
|1 tablespoon||Rice wine vinegar|
Season Ahi and coat with sesame seeds.
Saut wine and shallots. Once wine is reduced, add cream and butter.
Blend ginger, soy sauce, sesame oil, olive oil and rice wine vinegar in a blender.
In a separate saut pan, heat corn oil. Place tuna in pan and cook on both sides for about 2 minutes.
Add vinaigrette and sauce. Spoon over tuna.
Place Ahi tuna steaks on a bed of mesclun salad.
Notes: Stephen Nichols and Mary Beth Evans of "General Hospital" whip up delectable Ahi Tuna!
© 1997 Stephen Nichols and Mary Beth Evans © 1997 Lifetime Entertainment Services. All rights reserved.
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