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Tuna with Sweet and Spicy Sauce
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    Tuna with Sweet and Spicy Sauce

  • 18 8 ounce tuna steaks (1 inch thick)
  • 2 cups sweet and spicy sauce
  • Mango-Pineapple salsa
    Sweet and Spicy sauce:
  • 4 1/2 cups canned unsweetened coconut milk
  • 3 1/2 cups dry white wine
  • 2 1/4 cups orange juice
  • 1 1/2 cups soy sauce
  • 1 1/2 cups honey
  • 1 1/2 cups chopped fresh mint
  • 1 cup plus 2 tablespoons sesame oil
  • 1 cup plus 2 tablespoons chopped peeled fresh ginger
  • 1 cup garlic chile sauce
  • 1/2 cup chopped garlic
    Mango-Pineapple Salsa:
  • 3 large mangoes, peeled, chopped
  • 1 pound tomatillos, husked, rinsed, chopped
  • 1 cup chopped fresh cilantro
  • 2 tablespoons minced jalapenos
  • 2 tablespoons fresh lime juice
  • 2 large garlic cloves, minced
  • 2 cups chopped peeled pineapple
    Fusilli with Sugar Snap Peas and Carrots:
  • 2 pounds sugar snap peas, end trimmed (about 8 cups)
  • 2 pounds carrots, peeled and thinly sliced on diagonal (about 8 cups)
  • 3 1-pound packages fusilli pasta
  • 4 cups (about) sweet and spicy sauce
  • 2 cups chopped fresh cilantro
  • Fish:
    Pat fish dry; arrange on 2 large baking sheets. Brush 2 cups sauce over both sides of fish. Cover; chill 1 to 3 hours. Prepare barbecue (medium-high heat). Sprinkle fish with salt and pepper. Grill fish until brown outside and just opaque in the center, about 4 minutes per side. Transfer to platters. Serve with salsa.

  • Sweet and Spicy sauce: Combine all ingredients in heavy large pot. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer until sauce thickens and is reduced to 6 cups, stirring occasionally, about 2 hours. Season with salt and pepper. Transfer to bowl.
  • Mango-Pineapple Salsa
    makes about 7 cups Combine first 6 ingredients in a large bowl. (Can be made one day ahead. Cover; chill) Add pineapple to salsa. Season to taste with salt and pepper. Let stand at least one hour to allow flavors to blend.
  • Fusilli with Sugar Snap Peas and Carrots
    Bring large pot of salted water to boil. Add peas; cook just until crisp-tender about 3 minutes. Using 4- to 5-inch diameter strainer, transfer peas to sieve. Rinse with cold water to cool, then drain. Place peas in a large bowl. Add carrots to same pot of boiling wter; cook just until crisp-tender, about 3 minutes. Using strainer, transfer carrots to sieve. Rinse with cold water to cool, then drain. Add carrots to peas.

    Cook 1 1/2 pounds of pasta in same pot of boiling water until just tender but still firm to bite, adding more boiling water if necessary. Using strainer, transfer pasta to large sieve. Rinse with cold water to cool, then drain. Repeat with remaining pasta. Add all the pasta to the bowl with vegetables. (can be made 6 hours ahead. Mix with 3 tablespoons oil. Cover and refrigerate)

    Toss salad with enough sweet and spicy sauce to coat generously. Mix in chopped cilantro; season to taste with salt and pepper. Transfer to serving bowl.

    From: Suzanne, suz@avana.net
    Posted By: Suzanne, Via: Chile Head Mailing List
    Post Date: Tue, 19 May 1998

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