duckie ®

Tuna with Tangerine Butter Sauce

Ingredients:

2 teaspoons chopped fresh basil
2 teaspoons chopped fennel leaves
2 teaspoons chopped fresh tarragon
2 tablespoons chopped Italian parsley
1/4 cup olive oil
2 each (6 ounce) pieces fresh tuna
1/2 cup tangerine juice
1/4 cup butter, cold
whole basil leaves
whole fennel leaves
whole tarragon leaves
whole parsley leaves
2 each chives with blossoms

Preparation:

Combine chopped basil, fennel leaves, tarragon, parsley and olive oil
in small bowl. Grill tuna over hot coals until brown on outside and
pink inside, 1 to 2 minutes, depending on thickness, basting often
with herb olive oil mixture. Keep warm.

Bring tangerine juice to boil in small saucepan. Whisk in butter, bit
by bit, until sauce coats back of spoon. Arrange whole herb leaves in
center of each plate. Spoon sauce over the herbs to cover each plate.
Place tuna over herbs. Garnish each with chive stem.

duckie ®

Tuna with Tangerine Butter Sauce

Ingredients:

2 teaspoons chopped fresh basil
2 teaspoons chopped fennel leaves
2 teaspoons chopped fresh tarragon
2 tablespoons chopped Italian parsley
1/4 cup olive oil
2 each (6 ounce) pieces fresh tuna
1/2 cup tangerine juice
1/4 cup butter, cold
whole basil leaves
whole fennel leaves
whole tarragon leaves
whole parsley leaves
2 each chives with blossoms

Preparation:

Combine chopped basil, fennel leaves, tarragon, parsley and olive oil
in small bowl. Grill tuna over hot coals until brown on outside and
pink inside, 1 to 2 minutes, depending on thickness, basting often
with herb olive oil mixture. Keep warm.

Bring tangerine juice to boil in small saucepan. Whisk in butter, bit
by bit, until sauce coats back of spoon. Arrange whole herb leaves in
center of each plate. Spoon sauce over the herbs to cover each plate.
Place tuna over herbs. Garnish each with chive stem.