| Yield 1X: | 32.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic, chili | ||
| Portions: | 8.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.17.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| EVOO | 8.00 | |
| Garlic cloves, crushed | 1.00 | |
| Cayenne chilies, torn | 0.25 | |
| Albacore or yellowfin tuna steaks – 4 oz. | 3 | |
| Salt and pepper mix | 0.50 |
Carefully measure and prepare all ingredients. Heat the oil over high heat in a suitable pot, then add the garlic and chili. Allow to sizzle just until the garlic begins to brown.
Remove from the heat, and add the fish. Cover and allow to cook for 5 minutes, then transfer to the oven, and bake until cooked through, about 30 minutes.
Cool completely, then transfer the fish and oil to a storage container. Cover tightly, label, date, and initial. Store refrigerated.