Recipe - Garlic Braised Tuna Steaks

4 Tuna steaks, 1" thick
1 Garlic clove, peeled and
cut in thin slivers
8 ounce Button onions, peeled
1 tablespoon Butter
One half cup Red wine
One half cup Water
1 Bay leaf

SAUCE
1 tablespoon Butter
1 tablespoon Flour
1 tablespoon Tomato paste
One half teaspoon Thyme
1 tablespoon Chopped parsley
Squeeze of lemon juice
Salt and pepper

GARNISH
1 pound Spinach, washed and thinly
cut or sliced up
1 tablespoon Butter

Make small slits in the tuna steaks with a knife and insert a sliver of
garlic into each slit. Heat a browning dish for 3 minutes on High. Drop in
1T butter and the peeled onions. Heat for 12 minutes on High, stirring
occasionally, until the onions begin to brown. Pour in the water and wine.
Transfer the contents of the browning dish to a large casserole. Add the
bay leaf and fish to the casserole, cover loosely and cook for 5 minutes on
High. Remove the fish and onions from the casserole and keep them warm.
Melt 1T butter in small, deep bowl for 30 seconds on High. Stir in the
flour and cook for 12 minutes on High or until flour is lightly browned.
Pour in the cooking liquid from the fish, and add the tomato paste and
thyme. Cook for 23 minutes on High, stirring occasionally until
thickened. Add the parsley, lemon juice, salt and pepper, and set aside
with the fish. Melt the remaining butter in a small casserole on High for
30 seconds. Put in the spinach, cover loosely and cook for 12 minutes on
High. Spread the spinach onto a serving plate and combine the fish and
sauce to reheat for 30 seconds on High. Arrange the fish and onions on top
of the bed of spinach and pour the sauce over to serve.

The Complete Microwave Cookbook. Judith Ferguson and Celia Norman.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini