Recipe - Charred Tuna With Ginger And Orange Vinaigrette

2 tablespoon Peanut oil
1 teaspoon Chopped fresh ginger
1 teaspoon Soy sauce
1 cup Fresh orange juice
1 teaspoon Finely chopped chives
1 pn Cayenne pepper
1 pn Freshly ground white pepper
1 pound Fresh tuna steak; 1 inch
thick
1 Cucumber; peeled, seeded and
finely julienned

Mix all ingredients except tuna and cucumber; set aside.

Cook tuna on a hot grill about 30 seconds, just long enough to char one
side. Let rest for a minute, then carve into very thin slices.

Arrange slices of tuna on a plate and drizzle with vinaigrette. Garnish
with cucumber julienne.

Formatted for MCrecipe by JoAnn Pellegrino 5/98

NOTES : Elka Gilmore, until recently the chef at Camelions in Santa Monica,
California, has achieved considerable renown for her adroit contemporary
cooking.
Recipe by: The Joy of Grilling/Elka Gilmore

Posted to MCRecipe Digest by J Pellegrino gigimfg@ix.netcom.com on May
15, 1998