Toronaean Shark or Tunafrom the book "The Classical Cookbook"
Prepared by Gwenhwyfar Dinas Emrys and Cristiana inghen Mec-Bead
Served at Pennsic
12 Shark or Tuna Steaks, each weighing about 4 oz
Brush the steaks with olive oil. Combine the cumin, herbs and salt in one bowl. Press a little of this mixture on both sides of each steak and fry them in a little olive oil for 6-8 minutes on each side until they are golden-brown.
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