Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible. Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange supremes. Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it into thin strips and set over couscous; garnish with oranges and fresh mint. Yield: 4 serving Recipe By :COOKING MONDAY TO FRIDAY SHOW#MF6656 Posted to MC-Recipe Digest V1 #234 Date: Tue, 1 Oct 1996 23:31:12 -0400 From: Meg Antczak
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 125 (62%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 548.9mg||19 %|
|Potassium 423.1mg||11 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 13.5g|
|Protein 2.6g||4 %|
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Calories per serving: 200
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