Gourmet Foods

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 2 lbs. fresh tuna fish
• ½ cup peanut or olive oil
• 2 large onions, sliced
• 6 tbs. wine vinegar
• 1 ½ tsp. sugar
• Salt and pepper to taste

4 sprigs fresh mint or sweet basil, chopped

Have tuna fish sliced 1 ½ inches thick. Season with salt and pepper. Pour oil in skillet; heat; fry fish about 10 minutes or until brown on both sides. Remove fish. Set aside.

Cook onion slowly in the same oil about 5 minutes or until soft; add vinegar, mint or basil, and sugar. Cover; cook slowly 5 minutes more. Place fish in hot sauce; cover; cook slowly 3 minutes longer. Serve very hot.

Fish may also be served cold. If so, cool sauce; pour over fish; marinate several hours in cool place. The longer it marinates, the better the flavour.

Serves 4 to 6.