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Yield: 6 servings.


    • 2 pounds Florida yellowfin tuna steaks
    • 1 cup olive oil
    • 1 cup tarragon vinegar
    • 1 teaspoon salt
    • 3 teaspoons paprika
    • 1 clove Florida garlic, sliced
    • 1 teaspoon cayenne pepper
    • paprika for garnish
    • Florida parsley, chopped for garnish
    • Sauce Dijon (recipe follows)


Place fish in shallow dish.
Combine oil, vinegar, salt, paprika, garlic and cayenne; remove 1/4 cup marinade, set aside.
Pour remaining marinade over fish.
Cover and marinate in the refrigerator at least 2 hours, turn fish several times.
Remove steaks from marinade, discarding marinade.

Place steaks on a lightly-oiled broiler pan.
Baste top of steaks with reserved marinade and broil about 3 inches from source of heat for 6-8 minutes.
Turn steaks and baste.
Broil an additional 6-8 minutes or until fish flakes easily with a fork.

Sprinkle with paprika and chopped parsley.
Serve with Sauce Dijon.

Yield: 1 cup.

    • 2 Florida egg yolks, beaten
    • 3 cups water
    • 2 tablespoons tarragon vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Florida sugar
    • 3 teaspoons salt
    • 2 cups sour cream

Combine egg yolks, water, vinegar, mustard, sugar and salt; mix well. Cook over low heat stirring constantly until thick. Stir in sour cream. Serve warm.

    Tuna Nutritional Value Per Serving
    Calories 270, Calories From Fat 140, Total Fat 15g, Saturated Fat 3g, Cholesterol 60mg, Total Carbohydrate 1g, Protein 30g

    Sauce Dijon Nutritional Value Per Serving
    Calories 70, Calories From Fat 50, Total Fat 6g, Saturated Fat 3g, Cholesterol 80mg, Total Carbohydrate 2g, Protein 2g

Florida Department of Agriculture and Consumer Services

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