A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Barbecued Bluefin Tuna
- add review
- #12436
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups fresh orange juice
1/2 cup soy sauce
1 cup red wine vinegar
1/2 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 teaspoon dried hot red pepper flakes
1 tablespoon cumin
1 teaspoon freshly ground black pepper
1 1/2 tablespoon whole mixed pickling spice
1 can (6 ounce size) tomato paste
1/2 cup sugar
6 bluefin or yellowfin tuna steaks, 1" thick (6 ounces each)
2 tablespoons unsalted butter
directions
Whisk the orange juice, soy sauce, vinegar, oil, onion, garlic, red pepper flakes, cumin, black pepper, pickling spice, tomato paste and sugar together in a bowl.
Arrange the tuna steaks in a baking dish large enough to hold them in one layer. Pour the marinade over. Marinate, covered and chilled, overnight or up to 24 hours. Drain, reserving the marinade in a bowl.
Grill on a lightly oiled rack set 3 to 4 inches over glowing coals for 3 minutes on each side. Return the tuna steaks to the baking dish. Preheat the oven to 375 degrees F.
Spoon 1 tablespoon of the reserved marinade over each. Bake in the middle of the preheated oven for 4 to 5 minutes or until they are slightly rare. Top each tuna steak with 1 teaspoon of the butter and freshly ground black pepper to taste.
added by
cnvaness
nutrition data
435 calories, 14 grams fat, 35 grams carbohydrates, 43 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments