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Suggest a better descriptionRoll the tuna steaks in flour and pat off the excess. Heat a large frying pan and add the oil. Pan-fry the fish over medium heat, about 1 to 2 minutes per side, and remove to a warm plate. Do not overcook. Discard half the oil and return the pan to the heat. Add the onion, chicken stock, vinegar, and black pepper to taste. Saute for about 5 minutes until the onion just becomes tender and the sauce reduces a bit. Add the parsley and salt to taste. Spoon the sauce over the warm fish and serve. Comments: This dish is easy to prepare and simply delicious. But the tuna must be fresh. Need I tell you not to overcook tuna? The center should be soft and moist, not dry and firm. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-29-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-15-1994 Recipe by: Jeff Smith
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 4 servings | ||
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Calories: 118 | ||
Calories from Fat: 62 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 199.4mg | 7 % | |
Potassium 26.5mg | 1 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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