FRESH TUNA

TUNA GIOVANNI

1 tuna fillet Parsley Flakes
Salt and pepper Butter or margarine
Onion Powder Oregano

Rinse fillet in cold water, drain, and place on aluminum foil, At half inch
intervals pierce fillet with fork. Sprinkle generously with remaining
ingredients. Place one inch squares of butter or margarine on top, about 13
inches apart. Fold in ends of foil, wrap centers together and secure tightly so
the fish can cook in its own juice and steam. Place on cookie sheet, bake at
375° for 13 hours. Open foil to baste every 20 minutes. Delicious when served
with tossed salad, vegetables (such as broccoli, green beans, Brussel sprouts,
asparagus) tomato slices and baked potatoes. |

TUNA PARMESAN
Use same recipe as for Tuna Giovanni, then add a generous sprinkling of grated

Parmesan cheese with the rest of the ingredients, then cook as above.
(serves 4 - 6)

TUNA DELIGHT

2 Tuna fillets Salt and pepper
1 cup milk + cup water
z cup grated Cheddar Cheese 3 tbsp. butter

2 tbsp. flour

Cut tune into pieces (about 3 inches), and place in a casserole covered with
water, Over a medium heat boil slowly until tuna flakes easily, then drain.
Melt the butter in a pan and blend in the flour - then slowly pour in milk,
stirring constantly and also adding water. Season to taste, then slowly stir
in the cheese. Then pour the cream sauce over the tuna pieces, and serve it
hot. (4 - 6 servings)

TUNA FRIED

1 1b tuna steak, thaw, marinate in olive oil for one hour. Insert wedges
of garlic in and around steak. Fry in olive oi] until steak starts to
split. Serves 2.

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