Tuna with wasabi lime butter sauce saltimbocca *jb
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Tuna with wasabi lime butter sauce saltimbocca *jb
  Tuna    Lime    Butter    Seafood    Sauces  
Last updated 6/12/2012 1:27:53 AM. Recipe ID 62985. Report a problem with this recipe.
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      Title: Tuna with wasabi lime butter sauce saltimbocca *jb
 Categories: Main dish, Seafood
      Yield: 4 Servings
 
MMMMM----------------------------FISH---------------------------------
      4    Thick (1-inch) tuna steaks
           -(each about 1/2 pound)
           Vegetable oil for brushing
           -tuna
  1 1/2 ts Crushed black peppercorns
      1 tb Minced fresh dill

MMMMM---------------------------SAUCE--------------------------------
      3    Scallions, sliced thin (1/3
           -cup)
      1 ts Minced fresh coriander
  1 1/2 tb Fresh lime juice
      3 tb Soy sauce
  1 1/2 tb Wasabi paste* (green
           -horseradish paste)
    3/4    Stick (6 tablespoons) cold
           -unsalted butter, cut into
           -pieces
 
  * Available at Japanese markets and some specialty food shops.
  
  Prepare grill.
  
  Arrange tuna steaks in one layer in a shallow dish and lightly brush
  both sides with oil. Spread peppercorns and dill evenly on both sides
  of tuna and marinate for 20 minutes.
  
  Grill tuna on an oiled rack set about 5 to 6 inches over glowing
  coals 3 minutes on each side for medium-rare fish. (Alternatively,
  grill tuna in a preheated oiled well-seasoned ridged grill pan.)
  
  Serve tuna with sauce.
  
  Make sauce while tuna marinates: In a heavy saucepan combine
  scallions, coriander, lime juice, soy sauce, and wasabi paste and
  bring to a boil. Reduce heat to low and whisk in butter, 1 piece at a
  time, lifting pan from heat occasionally to cool mixture and adding
  each new piece before previous one has melted completely. (Do not
  allow sauce to simmer. Sauce should not get hot enough to separate.)
  
  Serves 4
  
  From Saltimbocca, in Vancouver, British Columbia.
  
  Gourmet November 1994 You Asked For It
  




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Recipe ID 62985 (Apr 03, 2005)

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