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Wok-Seared Tuna with Pineapple Sambal
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    Wok-Seared Tuna with Pineapple Sambal

    Sambal:

  • 2 cups diced fresh pineapple
  • 1 to 2 chile pepper, seeded and minced
  • 1 cup rice or white wine vinegar
  • 2 cloves garlic, minced
  • 2 Tbl. brown sugar
  • 1 Tbl. soy sauce
  • Fish:
  • 1 Tbl. black peppercorns, crushed
  • 4 tuna steaks, each about 8 ounces
  • 1 lemon, quartered
  • 2 Tbl. vegetable or peanut oil
  • To make the sambal, combine pineapple, chile peppers, vinegar, garlic, brown sugar, and soy sauce in a wok or saucepan. Cook over medium heat for 15-20 minutes, stirring occasionally. Drain the mixture and discard the liquid. Transfer the sambal to a serving bowl. Serve at once or refrigerate until ready to use. To prepare the fish, press the peppercorns into the tuna steaks. Squeeze the lemon over the steaks. Pour the oil into the wok and heat until it is barely smoking. Place the tuna steaks in the wok and cook for 5 to 7 minutes, then turn. Continue cooking until the tuna is cooked in the center. Transfer the fish to warm plates. Spoon some sambal over the steaks and pass the remainder at the table.
    Yield: 4 servings

    From: A TASTE OF THE TROPICS by Jay Solomon, 1991, used with permission of The Crossing Press.
    Posted By:CompuCook website
    Post Date: 12/12/97

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