[CH] recipe: tuna with sweet and spicy sauce

Suzanne (suz@avana.net)
Tue, 19 May 1998 10:41:22 -0400 

Okay, one more recipe from this month's Bon Appetit...
Its set up for a party, but seems it can be fractioned pretty easily.

Tuna with Sweet and Spicy Sauce
 (If you prefer to bake the fish, put it in the oven at 400F until just
opaque in the center, about ten minutes.  The mango salsa is the finishing
touch.  Pour a chardonnay.)
	18 servings
18 8-ounce tuna steaks (1 inch thick)
2 cups sweet and spicy sauce
Mango-Pineapple salsa

Pat fish dry; arrange on 2 large baking sheets.  Brush 2 cups sauce over
both sides of fish.  Cover; chill 1 to 3 hours.
	Prepare barbecue (medium-high heat).  Sprinkle fish with salt and pepper.
Grill fish until brown outside and just opaque in the center, about 4
minutes per side.  Transfer to platters.  Serve with salsa.

Sweet and Spicy sauce
	makes 6 cups
(used on fish and pasta)
4 1/2 cups canned unsweetened coconut milk
3 1/2 cups dry white wine
2 1/4 cups orange juice
1 1/2 cups soy sauce
1 1/2 cups honey
1 1/2 cups chopped fresh mint
1 cup plus 2 tablespoons sesame oil
1 cup plus 2 tablespoons chopped peeled fresh ginger
1 cup garlic chile sauce
1/2 cup chopped garlic

Combine all ingredients in heavy large pot.  Bring to boil over medium-high
heat. Reduce heat to medium-low and simmer until sauce thickens and is
reduced to 6 cups, stirring occasionally, about 2 hours.  Season with salt
and pepper.  Transfer to bowl.

Mango-Pineapple Salsa
	makes about 7 cups
3 large mangoes, peeled, chopped
1 pound tomatillos, husked, rinsed, chopped
1 cup chopped fresh cilantro
2 tablespoons minced jalapenos
2 tablespoons fresh lime juice
2 large garlic cloves, minced
2 cups chopped peeled pineapple

Combine first 6 ingredients in a large bowl. (Can be made one day ahead.
Cover; chill)
	Add pineapple to salsa.  Season to taste with salt and pepper.  Let stand
at least one hour to allow flavors to blend.

Fusilli with Sugar Snap Peas and Carrots
	18 servings
2 pounds sugar snap peas, end trimmed (about 8 cups)
2 pounds carrots, peeled and thinly sliced on diagonal (about 8 cups)
3 1-pound packages fusilli pasta
4 cups (about) sweet and spicy sauce
2 cups chopped fresh cilantro

Bring large pot of salted water to boil.  Add peas; cook just until
crisp-tender about 3 minutes.  Using 4- to 5-inch diameter strainer,
transfer peas to sieve.  Rinse with cold water to cool, then drain.  Place
peas in a large bowl.  Add carrots to same pot of boiling wter; cook just
until crisp-tender, about 3 minutes.  Using strainer, transfer carrots to
sieve.  Rinse with cold water to cool, then drain.  Add carrots to peas.
	Cook 1 1/2 pounds of pasta in same pot of boiling water until just tender
but still firm to bite, adding more boiling water if necessary.  Using
strainer, transfer pasta to large sieve. Rinse with cold water to cool,
then drain.  Repeat with remaining pasta.  Add all the pasta to the bowl
with vegetables. (can be made 6 hours ahead. Mix with 3 tablespoons oil.
Cover and refrigerate)
	Toss salad with enough sweet and spicy sauce to coat generously.  Mix in
chopped cilantro; season to taste with salt and pepper.  Transfer to
serving bowl.

phew...that's it for now!