Recipe - Grilled Tuna With Citrus Shallot Vinaigrette

1 Lemon, zest and juice
1 Lime, zest and juice
1 tablespoon Rice wine vinegar
2 tablespoon Shallots, cut or sliced up into
rings
1 tablespoon Sugar
1 tablespoon Oil
One fourth teaspoon Crushed red pepper
oil or nonstick spray
2 Yellowfin tuna steaks, 69
oz each,
and at least 1" thick
Preheat the grill.

Using a swivelededge vegetable peeler, remove the outside peel of the
lemon and lime. Try not to take the white pith along with the peel.
Julienne the peel. Bring a cup of water to a boil, and drop the julienne
peel in for 30 seconds. Drain into a strainer and rinse with cold water.
Squeeze the juice from the lemon and lime and combine with the peel,
vinegar, shallots, sugar, oil, and crushed red pepper to create the
vinaigrette. Coat the tuna steaks lightly with oil or spray with nonstick
spray. Grill for 23 minutes per side, basting with a little of the liquid
from the vinaigrette. Remove to plates and top with remaining vinaigrette.
Serves 2

* The Polka Dot Palace BBS 12018223627 Posted by FAYLEN

Posted to MCRecipe Digest V1 #703 by Lisa Clarke lisa@gaf.com on Aug 1,
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