---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE TUNA STEAKS ON THE GRILL
Categories: Seafood, Chinese
     Yield: 4 servings

     1    Tuna steak
     1 ts Salt
     1 ts Finely chopped ginger root
   1/4 ts White pepper
     1 ts Cornstarch
     2 tb Salted black beans
     4    Green onions with tops
     2 ts Green chilies
     1 tb Cornstarch
     1 tb Water
     1 ts Sugar
     2 tb Peanut oil
     1 tb Peanut oil
     2 ts Finely minced garlic
     1 c  Chicken broth (or fish
          Stock)
          Spinach or red-leaf lettuce
          Leaves

 Contributed to the echo by: Bill Birner

 Pat fish dry w. paper towels. Mix salt, ginger &
 pepper. Coat both sides of fish with mixture and rub 1
 tsp. cornstarch on both sides of fish. Cover &
 refrigerate 30 minutes.

 Place black beans in bowl and cover with warm water.
 Stir about 2 minutes. Remove and drain. Discard water.
 Partially pulverize beans. Chinese cooks use the back
 end of their cleaver handle.

 Cut 3 of green onions on diagonal into 1 inch pieces,
 remaining one into thin slices (strings).

 Remove seeds and membranes from chilies. Cut chilies
 into very thin slices.

 Mix 1 Tbs cornstarch, water and sugar.

 [If grilled fish is preferred, grill on charcoal about
 4-5 minutes each side or 10 minutes per inch of
 thickness, not too close to coals - otherwise fry in
 wok]

 Heat wok until hot & add 2 Tbs oil, tilting to coat
 sides. Fry fish 2 minutes or until brown, turning
 once. Reduce heat to low, cover and simmer 10 minutes
 turning after 3 minutes. Uncover & remove from wok.

 Bring wok back up to very hot over high heat. Add 1
 Tbs oil, tilt & coat. Add black beans, chilies, garlic
 & green onion pieces & stir fry all for 1 minute. Add
 broth/stock and heat to boiling. Stir in
 cornstarch/sugar water mixture, stir cooking until
 thickened. Add fish steaks turning to coat with sauce.
 Heat 2 minutes.

 Line platter with spinach/lettuce leaves, place fish
 on bed and garnish top with green onion slivers.

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