Ingredients
1/3 cup dry sherry
1 tbsp minced gingerroot
1 tbsp low sodium soy sauce
1 tsp honey
1 cl garlic minced
1 lb tuna steaks cut into 4
1 pieces
Directions
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass
Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.
Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour
Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From
Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At
High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest
Portions To The outside. Microwave Uncovered At High For 2 Min. Turn
Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2
Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade.
(May Also Grill Outdoors.)
Servings: 4 servings
"Grilled" Glazed Tuna Steaks Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Meat; Sauce; Seafood
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into history, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, sadly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to food historians are some ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Moving on, we find a couple of recipe books published in the fourteenth century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that is served today, but rather descriptions of the types of meals served to the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices like parsley, basil and rosemary. These new foods and spices created a torrent in manuscripts on food, the majority of which still exist in academic collections. When we get to the 20th century, recipe publications were starting to become popular due to more people being able to read, people having more spare time and having more money to spend. The TV revolution brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Grilled_ Glazed Tuna Steaks recipe.
