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Name: Tuna with Sweet and Spicy Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 2 lb Carrots; peeled and thinly; 18 8 8-ounce tuna steaks; (1 inch; 2 c Sweet and spicy sauce; Mango-Pineapple salsa; 1 c Fresh Cilantro chopped; 2 tb Minced jalapenos; 2 lb Sugar snap peas; end; 3 1-pound packages fusilli; 2 c Fresh Cilantro chopped; 1 c Plus 2 tablespoons chopped; 1 1/2 c Honey; 1 lb Tomatillos; husked, rinsed,; 1 c Garlic chile sauce; 1/2 c Garlic chopped; 3 1/2 c Dry white wine; 4 1/2 c Canned unsweetened coconut; 1 1/2 c Soy sauce; 1 1/2 c Chopped fresh mint; 2 tb Fresh lime juice; 3 lg Mangoes; peeled, chopped; 2 lg Garlic minced; 2 c Chopped peeled pineapple; 2 1/4 c Orange juice; 4 c (about) sweet and spicy; 1 c Plus 2 tablespoons sesame

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INGREDIENTS

FUSILLI
2 lb Carrots; peeled and thinly
18 8 8-ounce tuna steaks; (1 inch
2 c Sweet and spicy sauce
Mango-Pineapple salsa
1 c Fresh Cilantro ; chopped
2 tb Minced jalapenos
2 lb Sugar snap peas; end
3 1-pound packages fusilli
2 c Fresh Cilantro ; chopped
1 c Plus 2 tablespoons chopped
SWEET AND SPICY SAUCE
1 1/2 c Honey
MANGOPINEAPPLE SALSA
1 lb Tomatillos; husked, rinsed,
1 c Garlic chile sauce
1/2 c Garlic ; chopped
3 1/2 c Dry white wine
4 1/2 c Canned unsweetened coconut
1 1/2 c Soy sauce
1 1/2 c Chopped fresh mint
2 tb Fresh lime juice
3 lg Mangoes; peeled, chopped
2 lg Garlic ; minced
2 c Chopped peeled pineapple
2 1/4 c Orange juice
4 c (about) sweet and spicy
1 c Plus 2 tablespoons sesame

Servings

INSTRUCTIONS

Okay, one more recipe from this months Bon Appetit... Its set up for a party, but seems it can be fractioned pretty easily. (If you prefer to bake the fish, put it in the oven at 400F until just opaque in the center, about ten minutes. The mango salsa is the finishing touch. Pour a chardonnay.) 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 (makes 6 cups): (used on fish and pasta) 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 (18 servings): 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. Posted to CHILE-HEADS DIGEST by Suzanne on May 19, 1998

NOTES

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Tuna with Sweet and Spicy Sauce

FUSILLI
2 lb Carrots; peeled and thinly
18    8 8-ounce tuna steaks; (1 inch
2 c Sweet and spicy sauce
 Mango-Pineapple salsa
1 c Fresh Cilantro chopped
2 tb Minced jalapenos
2 lb Sugar snap peas; end
3 1-pound packages fusilli
2 c Fresh Cilantro chopped
1 c Plus 2 tablespoons chopped
 SWEET AND SPICY SAUCE
1 1/2 c Honey
 MANGOPINEAPPLE SALSA
1 lb Tomatillos; husked, rinsed,
1 c Garlic chile sauce
1/2 c Garlic chopped
3 1/2 c Dry white wine
4 1/2 c Canned unsweetened coconut
1 1/2 c Soy sauce
1 1/2 c Chopped fresh mint
2 tb Fresh lime juice
3 lg Mangoes; peeled, chopped
2 lg Garlic minced
2 c Chopped peeled pineapple
2 1/4 c Orange juice
4 c (about) sweet and spicy
1 c Plus 2 tablespoons sesame

Okay, one more recipe from this months Bon Appetit... Its set up for a  party, but seems it can be fractioned pretty easily.    (If you prefer to bake the fish, put it in the oven at 400F until just  opaque in the center, about ten minutes. The mango salsa is the finishing  touch. Pour a chardonnay.)    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 (makes 6 cups): (used on fish and pasta)    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 (18 servings):    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.    Posted to CHILE-HEADS DIGEST by Suzanne <suz@avana.net> on May 19, 1998

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Nutrition

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Serving Size: 1 Serving (271g)
Recipe Makes: 18 Servings

Calories: 97
Calories from Fat: 4 (4%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 364.8mg		13 %
Potassium 435.1mg		11 %
Total Carbohydrate 20.7g		6 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 18.4g
Protein 2.8g		4 %
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.

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Calories per serving: 97

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