World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

Cajun and Creole   -   Portobello Tuna   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 2 Teaspoons Salt
  • 1 Tablespoon Paprika
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Dillweed
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Arbol Chili Peppers -- Ground
  • 1 Tablespoon Poppy Seeds
  • 4 Large Tuna Steak
  • 3 Tablespoons Olive Oil
  • 4 Large Portobello Mushrooms -- Whole
  • 1 Cup Plain Yogurt
Directions Combine seasoning mix. Sprinkle on tuna and mushrooms. Saute mushrooms whole in olive oil for 4 minutes per side. Remove and set aside. Add tuna and saute until desired doneness. Remove from heat. Add yogurt and simmer until it thickens slightly. Stir in poppy seeds. Place tuna on a mushroom, top with sauce and serve.
Serves 4
Time to Make 0:00



Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org