The 125 Best Fondue Recipes/Ilana Simon 2001

Lemon-Coriander Tuna Fondue
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
MARINADE: 1/4 cup/50 ml lemon juice 2 cloves garlic, minced 2 tbsp/25 ml olive oil
1 tsp/5 ml ground coriander 1 tsp/5 ml finely grated lemon zest 1/4 tsp/1 ml dried rosemary
1/4 tsp/1 ml dried thyme 1 lb/500 ml tuna steaks, cubed BROTH: 3 cups/750 ml fish broth or vegetable broth



1 MARINADE: In a bowl combine lemon juice, garlic, oil, coriander, lemon zest, rosemary and thyme; mix well.
2 In a shallow casserole, cover tuna pieces with marinade, tossing to coat well. Cover and refrigerate for at least 1 hour.
3 BROTH: In a large saucepan, bring fish broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer.
4 Remove tuna from marinade and spear with fondue fork. Fondue for 2 to 4 minutes or until cooked through.
5 Serve with Wasabi mayonnasie, tartar sauce, shrimp cocktail sauce, honey dill dip.

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