|Pacific Flavours Guidebook and Cookbook|
|by Virginia Lee|
Pacific Flavours captures contemporary Pacific cuisine with an exciting range of signature dishes from the top restaurants and inns in Vancouver, ...
Results 1 - 10 of 452 for fresh tuna
Saute onions in oil until golden. Add garlic, tomatoes, wine, bouquet garni, salt and pepper. Cook over medium heat for 10 minutes. Pat the fish dry ...
Rinse fish and dry well. Combine all ingredients except oil. Place fish in shallow dish. Top with sauce. Let stand for 30 minutes. Turn twice. Coat ...
In a 3-quart ... cooking spray. Add tuna; saut until ... mixture. Toss with cooked fettuccine. Garnish with additional fresh basil, if desired. Serves 4.
In saucepan combine ... box), peas and tuna. Add remaining ... through with a knife after baking 10 minutes. Garnish with strips of pimento before serving.
1. Roast peppers ... ingredients (except peppers, tuna and oil). Simmer ... well. Heat through and serve with good, hot Italian or French bread. Serves 8.
Preheat oven to ... triangle shapes. Place tuna slice in center ... and fold. Tuck under excess and place on baking sheet. Bake for 15 minutes. Serves 2.
In a bowl, ... baking dish, place tuna in single layer ... marinade until it bubbles. Pour over tuna and sprinkle with chopped scallions, just before serving.
For Dressing: Place ... one side of tuna steaks. Season with ... Divide among 4 large plates. Top each with 2 tuna pieces. Garnish with chives and serve.
In a large ... add steaks (if tuna is wet, pat ... more stock, if needed. Tuna should be served rare to medium-rare. Well done tuna is very dry. Serves 2.
Bring tuna to boil in 2 quarts water. Then reduce heat 10 minutes, discard water and cool. Flake tuna with fork and combine all ingredients.
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