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Albacore or Yellowfin Tuna


1 cup Vermouth
1/2 tablespoon Lemon juice
1/4 teaspoon Marjoram
1/4 teaspoon Rosemary
1 Onion, chopped
1/2 Celery, rib, chopped
1 Bay leaves
1 1/2 tablespoon Parsley, fresh, chopped
2 pounds Tuna
1 1/2 tablespoon Butter
1 1/2 tablespoon Flour

Combine vermouth, juice, rosemary, onion, celery, bayleaf, parsley in a bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, add marinade, salt and pepper. Bake 400 covered 35 min. until flaky. In skillet melt butter, stir in flour, cook 2 min. Pour of liquid from casserole to pan. Cook 5 min. Pour over fish. Serve




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.