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Dijon Garlic Tuna

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We first had this particular tuna preparation on a summer evening cooked over a wood fire grill.  The party included good friends, happy children and a poor dog that didn't get nearly as many hand-outs as he'd hoped because the tuna was so good.  We're offering up the weather appropriate pan seared version of cooking techniques, but feel free to fire up the grill if you're feeling bold!    makes enough marinade for about 6 adult servings
½ cup Dijon mustardtuna in marinade 2 T olive oil ¼ cup dry white wine 3-4 garlic cloves, minced 3 sprigs (about 1 T) finely chopped fresh oregano (or use dried if you must!) Salt and pepper to taste 6-8oz tombo steak per person Add all non-tuna ingredients to a bowl and mix vigorously with a whisk to combine well and get the oil emulsified.  Lay your tuna steaks in the bowl, coat with the sauce and let sit for at least 40 minutes/up to 2 hours.  Preheat a fry pan with 1 T vegetable oil on medium high heat.  With a pair of tongs,seared tuna remove the tuna steaks from the marinade, shake a bit to remove the excess sauce and place in the pan.  Stand back and let them sizzle!  When the steaks have browned (about 2-3 minutes) turn them over and cook an additional 2 minutes.  Remove from pan and let the tuna rest on a cutting board for a moment.  Slice against the grain and serve over rice, pasta or salad.     p.s. If you totally blow it and your tuna turns up overcooked, don't cry over it too long.  Intead, pull out a jar of mayo, some finely diced onion, celery and pickles and mix it all up in a ready to eat!bowl with your tuna.  Slap it on some crusty bread to make the best tuna salad sandwich you've ever had.  Crisis averted!  (also a good plan for leftovers... ) This recipe is courtesy of our excellent friend Chef Clay at Roundbelly Catering. Roundbelly Logo Contact Roundbelly to make this recipe (along with just about anything else you can imagine) for your next catered event at 352-3727 or .

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