G9 9
•
FRESH page 166
*
PER MO.
Offer
Good till
august
31 st
1/2 cup slivered green bell
pepper
1/4 cup slivered red onion
(optional)
1. Whisk together the vinegar,
oil, garlic, sugar, sesame oil and
salt in a large bowl.
2. Add the cabbage, green
pepper and onion, if using. Toss
to blend. Serve at once or cover
and refrigerate until ready to
serve.
SKILLET-BROWNED
TUNA STEAKS WITH
GINGER, GARLIC AND
SOY GLAZE
SERVES 4
** *
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Give your heart
an extra helping.
Say no to high-fat foods.
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IIR
American Heart
Association
A perfectly cooked tuna steak is
pink in the center, moist and
juicy. Although broiled tuna is
excellent, often an oven broiler
just isn't hot enough to brown
the surface of the steak and still
keep the center from overcook-
ing. This recipe gives precise di-
rections for skillet-cooked tuna
and produces a perfectly cooked
steak every time. If your tuna
steaks are less than three-
fourths inches thick, reduce the
cooking time by one minute. If
they are thicker than 3/4 inch,
increase the time by one minute.
In keeping with the Oriental
theme, serve the tuna steaks
with stir-fried vegetables sea-
soned with a little sesame oil
and sprinkled with toasted
sesame seeds.
1 large garlic clove, crushed
through a press
1 teaspoon grated peeled fresh
ginger
4 tuna steaks, three-fourths
inches thick (about one-half
pound each)
2 teaspoons vegetable oil
2 tablespoons reduced-sodium
soy sauce
Fresh lime wedges, for garnish
(optional)
1. Rub a portion of the garlic and
ginger on both sides of the tuna
steaks. Brush a large non-stick
skillet with the oil and heat over
medium-high heat until hot
enough to evaporate a drop of
water on contact.
2. Add the tuna steaks and
cook over high heat for one
minute.
Using a spatula, turn the
steaks over and cook for one
minute more.
Pour the soy sauce over the
top of the steaks and cook over
high heat, tipping the skillet to
spread the soy sauce evenly, for
one minute more. Quickly turn
the steaks over and cook fcr one
minute more. The tuna should
be pink in the center. It will con-
tinue to cook while standing.
Transfer to a platter and driz-
zle with any of the thickened soy
sauce left in the skillet.
3. Let stand for 5 minutes be-
fore serving. Garnish with lime
wedges, if using. D