SC - Tuna Recipe?

[Robin Carroll-Mann]

And it came to pass on 10 Jul 99,, that Philip & Susan Troy wrote:

> Personally I'd recommend marinating a couple of hours in salt water, then
> patting dry and switching to a marinade of olive oil, fresh thyme and
> possibly some garlic. Then you can either grill rare or medium rare,
> depending on squeamishness levels, or braise in more (or the same) olive
> oil, white wine, perhaps orange or lemon juice, maybe some tomato dice
> thrown in at the end.

With the exception of the tomato, this closely resembles several of the 
cooking suggestions I have seen for tuna in period Spanish recipes.

> Adamantius

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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