GRILLED TUNA WITH CITRUS MARINADE

Demonstrated by Chef Jim Cross
Atlantic City Hilton

INGREDIENTS

• 1 8 oz. tuna filet
• 1/4 cup dry vermouth
• 2 TBS orange juice
• 1 tsp Orange peel (finely chopped)
• 1 tsp finely chopped garlic
• 1 tsp worcestershire sauce
• 1 TBS creole mustard
• 1 TBS lime juice
• 1 tsp lemon juice
• salt and pepper to taste
• 2 cups New Jersey Mescaline Mix - chilled

PREPARATION

• Blend marinade mixture and chill
• coat tuna with marinade and grill till medium rare

(fish will still have a little give to its texture when poked with your finger. Approximately 3-4 minutes per side depending on thickness). Toss remaining marinade with Mescaline Mix

PRESENTATION

Place salad mix on center of plate. Place tuna next to salad mix. Garnish with grilled portabello mushroom.