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August 29, 2003 recipe from Chef
Chris Manning:
Tuna Steaks Gremucata W/succotash Fritters
4- 6Oz Tuna Steaks ½ inch thick
1 Tblsp Olive Oil
Ό cup chopped fresh basil
Ό cup chopped fresh parsley
2 TBlsp fresh lemon zest
1 TBlsp fresh chopped garlic
2 Tblsp Butter
In a shallow 9X13 dish, drizzle the olive oil over the tuna steaks. In a small mixing bowl, blend the basil, parsley, garlic, and lemon zest together. Spread the herb mixture, which is known as gremolata over the tuna and marinate covered in the refridgerator for at least four hours. Melt butter on low-med heat and sautι for 3-4 minutes on each side. Serve with succotash
fritters:
SUCCOTASH FRITTERS
1 Cup flour
2 eggs
½ cup milk
½ tsp. Seasoning salt
½ tsp tsp Cajun seasoning
1 cup baby lima beans cooked
1 cup cooked whole kernel corn
1 cup cooked and diced bacon
½ cup raw Spanish onion, diced
½ cup red bell pepper raw and diced
2 Tblsp butter (optional)
½ cup sour cream and 1 tsp horseradish
Mix the first six ingredients until smooth. Blend in the next five until mixed well. Melt the butter on low heat and spoon the fritter mixture into small 3 round pancakes. Saute for 3-4 minutes each side and serve with sour cream and horseradish mixture.
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