Help - Need A Recipe from Sept. '98

[Chef Liz R]

I'm looking for the Grilled Tuna With Roasted-Vegetable Sauce and Crispy Risotto Cakes recipe from the Sept. '98 issue. I know I've come across it recently, but I can't put my hands on it right now. Thanks in advance if you can help!

-Liz

[Laura B]

Here you go:


* Exported from MasterCook *

Grilled Tuna With Roasted-Vegetable Sauce and Crispy Risotto

Recipe By :Cooking Light Magazine. Sept 1998. Page: 174.
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red bell pepper (about 1/2 pound)
3 plum tomatoes, cut in half lengthwise
(about 1/2 pound)
1 small red onion, cut into 1/2-inch-thick slices
Cooking spray
1 whole garlic head
2 tablespoons stone-ground mustard
1 1/2 tablespoons red wine vinegar
1 tablespoon minced fresh cilantro
1 tablespoon olive oil
1/2 teaspoon black pepper, divided
4 pitted green olives
4 pitted ripe olives
2 garlic cloves, minced
4 tuna steaks (6 ounces, each) (about 3/4
inch thick)
1/4 teaspoon dried thyme
1/8 teaspoon salt
Crispy Risotto Cakes

1. Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Place tomatoes and onion on baking sheet. Lightly coat the vegetables with cooking spray. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil; place on baking sheet. Broil vegetables 15 minutes or until the bell pepper is blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand 15 minutes. Peel bell pepper. Separate garlic cloves, and squeeze to extract garlic pulp. Discard skins. Place vegetables, garlic pulp, mustard, vinegar, cilantro, oil, 1/4 teaspoon black pepper, olives, and minced garlic in a food processor or blender; process until smooth.

2. Prepare grill. Sprinkle fish with 1/4 teaspoon black pepper, thyme, and salt. Place fish on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Spoon sauce over fish; serve with Crispy Risotto Cakes. Yield: 4 servings (serving size: 5 ounces tuna, 1/4 cup sauce, and 3 risotto cakes).

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Per Serving (excluding unknown items): 41 Calories; 4g Fat (90.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 144mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Crispy Risotto Cakes

Recipe By :Cooking Light Magazine. Sept 1998. Page: 174.
Serving Size : 4 Preparation Time :0:00
Categories : Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (16 ounces) fat-free, less-sodium chicken
broth
1 teaspoon olive oil
2 tablespoons minced fresh onion
2 tablespoons finely chopped red bell pepper
3/4 cup uncooked Arborio or other short-grain rice
2 garlic cloves, minced
1/4 cup grated fresh Parmesan cheese (1 ounce)
2 tablespoons minced fresh parsley
1/8 teaspoon salt
Olive oil-flavored cooking spray
1/4 cup all-purpose flour

Directions.
1. Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large Dutch oven until hot. Add onion and bell pepper; cook over medium-high heat 2 minutes or until tender. Add rice; cook 2 minutes, stirring to coat. Add garlic; cook 30 seconds. Stir in 2/3 cup chicken broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 2/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 15 minutes total). Remove from heat. Stir in cheese, parsley, and salt.

3. Place risotto on a baking sheet coated with cooking spray, forming a 1/4-inch-thick layer. Chill until set (about 20 minutes). Cut into 12 circles using a 2-inch biscuit cutter. Dust cakes with flour.

4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add risotto cakes, and cook for 2 minutes on each side or until crispy. Yield: 4 servings (serving size: 3 cakes).

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Per Serving (excluding unknown items): 41 Calories; 1g Fat (27.0% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0