Mary Beth Pastorius began experimenting with this recipe a few months ago. "It seems perfect for how we eat today -- light, healthy and fast! And it tastes great with Penn Pilsner."
2 tuna steaks, about 1 1/4 pounds
Fresh basil leaves, minced
2 to 3 tablespoons Balsamic Viniagrette
Salt and pepper to taste
Heat oven to 350 degrees. Wash tuna, pat dry and place on a large piece of aluminum foil in the middle of a baking dish. Season with salt and pepper and top with basil. Pour balsamic vinaigrette over top and seal foil tightly on all sides. Bake about 12 to 15 minutes. (Ours took about 20 because the steaks were very thick.)
Variations: She has used this method successfully with many types of fresh fish. With salmon filets (or steaks) She recommends minced fresh dill, lemon slices and lemon juice. Flounder and sole taste great with fresh parsley and a little white wine. The beauty of this method is that the fish makes its own stock, keeping it moist and flavorful. Baking in foil contains fishy odors and there's almost no clean-up!
Thursday, May 09, 2002
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