Featured Cookbook

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1. Broccoli and Garlic Penne

2. Ducklings Stewed in Red Wine and Winter Fruits

3. Grilled Tuna Brochettes

Book Description

While it won't tell you how to boil an egg, Lukins and Rosso's The New Basics has proved itself a modern classic, fit to reside on your shelves next to The Joy of Cooking and The Fannie Farmer Cookbook. Aspiring chefs can use this 850-page tome to plan their next cocktail party (try the Raspberry Dip with Crudites), make brunch for the in-laws (how about Smoked Salmon and Leek Frittata and a Chicory and Bacon Salad

... (more)

The New Basics Cookbook

Authors: Julee Rosso,Sheila Lukins

Date: January 1989

ISBN: 0894803417

Publisher: Workman Publishing Company

Paperback

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Tuna must be grilled quickly, since it will dry out badly if overcooked--so watch it carefully. Of course you can also grill tuna under an oven broiler.

Servings: 4

• Marinade:

• 1/4 cup fruity olive oil

• 2 tablespoons fresh lemon juice

• 1/4 cup chopped scallions (green onions)

• 1 tablespoon fresh thyme leaves

• 2 cloves garlic, minced

• 1 teaspoon salt

• 1 teaspoon fennel seeds, crushed

• Freshly ground black pepper, to taste

• ---

• 1 1/2 pounds fresh tuna, cut into 2-inch chunks

• 1 fennel bulb, trimmed and cut into 2-inch pieces

• 1 red onion, cut into 8 wedges

1. Whisk the marinade ingredients together in a large bowl until smooth. Add the tuna, fennel, and red onion, and turn in the marinade. Cover loosely, and refrigerate for several hours or overnight.

2. Prepare hot coals for grilling.

3. On four large metal skewers, thread the tuna chunks alternately with pieces of fennel and onion.

4. Oil the grill, and cook over medium heat about 3 to 4 minutes per side. Serve immediately.

More From This Book:

1. Broccoli and Garlic Penne

2. Ducklings Stewed in Red Wine and Winter Fruits

3. Grilled Tuna Brochettes

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