Subject: Grilled Tuna in Anchovy Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 20 2000 - 21:36:28 EDT
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F O O D F U N N Y
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Reader Tony writes "I don't remember this, but my grandmother loves to
tell this true story on me. When I was about three or four years old
I was spending the day with my grandmother and since my favorite pie
was lemon meringue she baked one. She set it on the table to cool and
once cooled cut a piece and called me to come eat. She told me that
if I wanted some more to come tell her. A few minutes later I came
and said, "More, please." When she came back in the kitchen she found
an empty pie shell with the piece that she had cut sitting beside
it.... and now I was ready for the last piece!
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T O D A Y ' S R E C I P E
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For some reason many people are put off by anchovies, but they are a
common flavoring ingredient in much of Europe and should be used more
often elsewhere. This sauce is a complex chorus of flavors, with
anchovies being just a single note.
Grilled Tuna in Anchovy Sauce
4 - 6 tuna steaks, about 6 oz (170 g) each
1 - 2 Tbs (15 - 30 ml) olive oil
Salt and freshly ground pepper to taste
Sauce:
1 can (2 oz, 56 g) anchovies, drained and rinsed
8 - 10 oil-cured or Mediterranean-style black olives,
pitted and finely chopped
2 cloves garlic, finely chopped
1/4 cup (60 ml) white wine or chicken broth
2 Tbs (30 ml) chopped parsley
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) capers, drained
Salt and freshly ground pepper to taste
Brush the tuna steaks with the olive oil and season with salt and
pepper. Grill, broil, or pan fry to desired degree of doneness.
Combine the sauce ingredients in an electric blender or food processor
and process until smooth. Spread a tablespoon (15 ml) of the sauce on
each tuna fillet after they have finished cooking and serve
immediately, with additional sauce on the side. Serves 4 to 6.
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