Recipe - Microwaved Garlic Braised Tuna Steaks

4 Tuna steaks; 1" thick
1 Clove garlic; peeled and
slivered
One half pound Pearl 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 tablespoon Dried thyme
1 tablespoon Chopped fresh parsley
Squeeze lemon juice
Salt and pepper; to taste

GARNISH
1 pound Fresh spinach; washed,
chiffonaded
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
1 tablespoon 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.

Recipe by: The Complete Microwave Cookbook Ferguson/Norman

Posted to FOODWINE Digest by Ellen Court CourtMoss@NOVANET.NET on Sep
4, 1997