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Brigit's Blackened Tuna Filet
Ingredients (Serves 2)
2 Tuna filets
1/2 cup Very Very Teriyaki
2 Tbs. Raw pumpkin seeds, crushed
• Juice of one lime
• Sea salt to taste
Preparation
• Mix Very Very Teriyaki, lime juice and crushed pumpkin seeds and let filets marinade for at least 45 minutes, or overnight.
• Barbeque seafood brushing the marinade juice on it and turning it over once to cook both sides evenly.
• Serve with boiled corn on the cob.
Blackened Tuna
Comments
•
 Vegetable may be briefly pre-steamed or parboiled
•
 In order for the asparagus to cook well, remaining moist while crunchy, they must be very fresh. Better if they have a wide diameter.
•
 Barbequed vegetables and mushrooms leftover are excellent in mixed salads, re-heated in microwave, mixed with scrambled eggs, or chopped and mixed with steamed rice, buckwheat, bulgar or couscous.
Wine and Beverage Pairing
•
 Fior Fiore Ansonica, Falanghina Pompeiano, Tocai Friulano Colli Orientali del Friuli, Rosato Italiano IGT, Organic Pinot Nero Trentino DOC Maso Lock.


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    8. Spicy Tuna, with Beans, Onions, Capers and Herbs – September 20, 2010
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    13. Barbequed Shrimp and Swordfish with Vegetables – July 10, 2010
    14. Two Bean, Tuna and Vegetable Salad – June 22, 2010
    15. Tuna, Bean and Vegetable Salad – June 21, 2010
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    July 10, 2010
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