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sped
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 Mon, May 21 2012, 1:43 pm
I would like to prepare some tuna steaks I have in the freezer for Shavuos night. They would have to be made in advance and heated up after Shabbos. Does anyone have a recipe that will not be too dry, but also not raw. I thought of doing it in a vegetable sauce. The rest of the meal will be dairy and pretty light.
Thanks
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Mrs Bissli
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Tue, May 22 2012, 12:15 pm
I would say undercook it slightly--as it does cook further when you reheat it.
Normally I do in homemade teriyaki marinade (equal part OJ and soy sauce, with a bit of sesame oil, sautee with chopped scallion).
You can marinate in tomato sauce and pan-fry. Alternatively, rub a bit of olive oil on both sides, season with salt and cracked pepper, sautee (keep it slightly pink), serve topped with fresh tomato condiment (chopped fresh tomato with chopped onion and capers) or tomato salsa.
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