|
Featured Cookbook
ORDER/INFO
-
Basil-Crusted Tuna
-
Stuffed Portobello Burgers
-
Barley-Sweet Potato Hash
-
Roast Chicken with Mashed Vegetables
Book Description
In Your Organic Kitchen, chef-author Jesse Ziff Cool has culled 160 recipes from her 25 years in the restaurant business and from her food-loving family to share with the public. Cool is an unabashed believer in organically grown and raised foods: pure foods equal healthier bodies, she says, plus foods raised without pesticides or hormone enhancement.
... (more)
Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods
Authors: Jesse Ziff Cool
Date: October 2002
ISBN: 1579546625
Publisher: Rodale Books
Paperback
ORDER/INFO
|
A favorite at the Flea St. Cafe, the combination of sweet fruit and the hot peppers complement one another beautifully in this flavorful sauce - perfect draped over tender tuna.
Makes 4 servings
-
1 tablespoon olive oil
-
2 tablespoons soy sauce
-
2 tablespoons mirin cooking wine
-
1/4 cup finely chopped fresh basil
-
1/2 teaspoon coarsely ground black pepper
-
4 sushi-grade (Grade A) tuna steaks (about 1 1/2 pounds)
-
1 green onion, thinly sliced
-
1 tablespoon finely chopped fresh ginger
-
1 garlic clove, minced
-
1 small red bell pepper, thinly sliced
-
1/2 hot chile pepper (such as jalapeno or cayenne), thinly sliced
-
2 bananas, cut into 1/4-inch-thick slices
-
Chopped fresh basil
-
Preheat the broiler.
-
In a shallow bowl, combine the oil, soy sauce, wine, 1/2 cup basil, and black pepper. Add the tuna and marinate in the refrigerator for 15 to 30 minutes. Remove the tuna, reserving the marinade. Place on a broiler pan. Broil the tuna for 6 minutes, turning once, until browned and cooked to desired doneness. (With sushi-grade tuna, I prefer it as rare as possible. If not using sushi-grade, cook until opaque). Remove the tuna to a serving plate and keep warm.
-
Meanwhile, pour the remaining marinade into a medium skillet and add the green onion, ginger, garlic, bell pepper, and chile pepper. Cook, stirring frequently, over medium-high heat for 5 minutes. Add the bananas, remove from the heat, and toss to thoroughly coat the bananas. Spoon over the tuna and garnish with basil.
Per serving: 245 calories, 28 g protein, 23 g carbohydrates, 5 g fat, 51 mg cholesterol, 3 g fiber, 566 mg sodium
KITCHEN TIP
Tuna is delicious when cooked rare, and many restaurants now serve it this way. If you're cooking it rare, be sure to purchase the highest quality tuna available, which is sushi-grade tuna, also known is Grade A.
More From This Book:
-
Basil-Crusted Tuna
-
Stuffed Portobello Burgers
-
Barley-Sweet Potato Hash
-
Roast Chicken with Mashed Vegetables
|
|
