Recipes Included On This Page Tempura by Mr. Food Tuna Steaks, Vegetables and Wild Rice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tempura by Mr. Food Recipe By : Mr. Food Serving Size : Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup cornstarch, plus additional for dusting 1/4 cup baking powder 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon ground red pepper 2 cups cold water Assorted vegetable, meat and/or seafood chunks (your favorites) Vegetable oil for frying 1. In a large bowl, combine the flour, 1/2 cup cornstarch, the baking powder, sugar, salt, and peppers; mix well. Add the cold water. Cover loosely and let mixture stand for 1 to 2 hours. 2. In a deep skillet, heat 1 inch of oil over medium heat until hot but not smoking. Lightly dust your favorite vegetable, meat and/or seafood chunks with cornstarch then dip in the batter. Gently place in the hot oil and cook until golden, turning if necessary. Remove to a paper towel-lined platter and continue with additional items. Notes: Use broccoli and cauliflower florets, whole medium-sized mushrooms, carrot and zucchini slices, or chunks of chicken and shrimp - whatever your favorites are! Allow 1 to 2 hours time for the batter to rest. Prep Time: 10 minutes Cook Time: varies Contributed to the FareShare Gazette by Art Guyer 13 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 763 Calories; 2g Fat (2.2% calories from fat); 19g Protein; 169g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8001mg Sodium. Exchanges: 9 1/2 Grain(Starch); 0 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Tuna Steaks, Vegetables and Wild Rice Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tuna steaks -- fresh bits or chunks 1 cup low-sodium soy sauce 1/2 cup red wine 1/4 cup lemon juice 2 tablespoons garlic -- minced your favorite seasonings -- to taste 2 cups wild rice 1 cup water 3 tablespoons peanut oil 1 medium sweet onion -- sliced 1/2-inch thick 1 teaspoon Montreal Steak Seasoning 1 medium sweet red pepper -- cored, seeded and thinly sliced into rounds 3 cups broccoli florets -- bite-sized 1 small can water chestnuts 2 tablespoons sesame oil 1 lemon juice -- sliced 6 spring onions -- chopped [including some of the green] 1/2 cup peanuts 1 cup flour 3 tablespoons peanut oil About two hours before serving time, trim tuna pieces and cut into chunks about 1 1/2 to 2 inches square. Combine soy sauce, wine, lemon juice, garlic and seasonings in a 4-cup measuring bowl. Place tuna pieces in a re-sealable plastic bag, add the marinade. Refrigerate, turning once or twice. We prepare our rice in the microwave: Heat the water in the microwave, in a 3 quart covered dish, for about 4 minutes on high. Add the wild rice and microwave for 8 minutes on power level 8, remove and stir; repeat for another 8 minutes on level 8, remove and stir; and report one more time. Let rice stand covered until needed. Alternatively, you can cook your rice in your usual manner. In the meantime, while rice is cooking, heat the peanut oil to a medium temperature in a large heavy skillet. When a drop of water sizzles in the oil, carefully lay the onion slices into the pan. Sprinkle lightly with Montreal Steak Seasoning. When the onions begin to caramelize, turn and continue frying another couple of minutes. Move onions to the side and add the red pepper rings. Cook for a few minutes, adding more oil if necessary. Add the broccoli florets and cover pan. Cook covered for 3 or 4 minutes. Add the water chestnuts. Check the broccoli for tenderness. If necessary, cook a few more minutes. Stop the cooking while the vegetables are not quite done. Add the sesame oil and lemon juice. Stir all of the vegetables together, coating them with the liquids. Add the spring onions and peanuts, stir and remove from the heat. Cover with foil and set aside to complete the cooking. While vegetables are cooking, remove the tuna pieces from the marinade and place on a plate to drain a bit. Dump the flour into a plastic or paper bag, add the tuna pieces and shake. Let the container sit for a couple of minutes, then shake again. Set aside. Note: I use a "Cajun Batter Bowl" for this process. A purchase I made a number of years ago that is well worth the money. When vegetables are done, remove from the skillet and place into a large round serving dish. Cover with foil and set aside. Add 3 tablespoons of olive oil to the pan and return to temperature. Add the tuna pieces when the oil is hot. Saute on each side for a minute or two until each piece is nicely browned. Do not overcook. To serve, create a "hole" in the vegetables in the serving dish by pushing them from the center toward the sides. Spoon the rice into the hole and place the tuna pieces around the top of the vegetables and rice. Serve with a garlic-chile sauce on the side. The trick to this dish is to try to get all three components -- the rice, the vegetables and the tuna -- done at about the same time. If necessary keep the vegetables and rice warm in the oven while finishing the tuna. Made by Art on May 14, 2004. Description : "Like a stir-fry, but not a stir-fry." Contributed to the FareShare Gazette by Art; 24 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 787 Calories; 32g Fat (37.3% calories from fat); 53g Protein; 70g Carbohydrate; 8g Dietary Fiber; 57mg Cholesterol; 1693mg Sodium. Exchanges: 4 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat.

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