xiaoxl/recipe_data huggingface dataset:
Luscious Ruby-Red Raspberry Sorbet


Ingredients:
sugar, water, red raspberries, lime juice

Directions:
Place sugar and water into a medium saucepan and place over medium-high heat.  Stir occasionally until sugar is dissolves.  Bring mixture to a rolling boil.  Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon].  Set aside to cool.  Then pour into a separate container and refrigerate until completely chilled (about 2 hours].
Place raspberries, simple syrup and lime juice in a 5-quart food processor. Using a chopping blade, puree until mixture is smooth and frothy.
Using a fine wire mesh sieve, strain mixture to separate the seeds to reach a smoother consistency.  Repeat if necessary.
Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
With a rubber spatula, turn sorbet into a freezer container. Freeze for 3-5 hours or until desired texture is reached.
Pecan Pie/Tarts


Ingredients:
eggs, maple syrup, brown sugar, flour, salt, vanilla, pecans, butter

Directions:
Spread pecans in pie shell.
Mix remaining infredients with a wire whish and pour over pecans.
Bake in a preheated oven at 375 degrees 40-50 minutes until filling is "set".
Cool and serve.
Use tart shells as an alternative, make your own pie crust (not my skill set!].
Braised Beef Shank


Ingredients:
water, beef shank, soy sauce, red chili peppers, green onion

Directions:
Bring 10 cups water to boil. Add beef shank and bring to boil again. Cook for 1 minute. Drain and set aside.
Combine remaining 10 cups water and soy sauce in a large soup pot. Add beef shank and bring to boil. Reduce heat to medium. Cover and braise for 40 minutes or until tender. Turn over once during braising. Let cool and slice.
Combine green onion, red chili peppers, soy sauce glaze, sesame seed oil and sliced beef shank.
Enjoy!
Steak, Onion, and Pepper Fajitas
Category: world-cuisine
By lv2ck

These yummy fajitas have an unexpected flavor you'll be sure to love! Serve with tortillas and your favorite fajita toppings.

Ingredients:
1 ½ pounds beef round steak
¼ cup tequila
½ cup fresh lime juice
½ cup cooking oil
2 tablespoons liquid smoke
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
½ teaspoon salt
¾ teaspoon paprika
½ cup sliced onion
¾ cup bell peppers, sliced into thin strips

Directions:
Combine the steak, tequila, and lime juice in a plastic bag; marinate in the refrigerator for 2 hours. Discard the marinade. Preheat an outdoor grill for high heat and lightly oil grate. Grill steak until no longer pink on the inside, about 8 minutes per side. Remove from grill and slice into 1/4-inch strips. Arrange strips on a serving plate. Heat the oil in a skillet over medium heat. Add the liquid smoke, Worcestershire sauce, pepper, salt, and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately.

Prep time: 25 mins
Cook time: 25 mins
Total time: 2 hrs 50 mins
Yields: 6 servings

Calories: 356.5
Fat: 29.2 g
Saturated fat: 5.9 g
Carbohydrates: 4.6 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 14.1 g
Cholesterol: 39.2 mg
Sodium: 235.2 mg
Mesclun Salad With Cucumber and Feta


Ingredients:
tomato juice, rice vinegar, extra virgin olive oil, sugar, salt, fresh ground black pepper, English cucumber, feta cheese, green onions

Directions:
To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk.
To prepare salad, combine the salad greens and remaining ingredients in a large bowl.
Drizzle dressing over salad, tossing gently to coat.
Cajun-Rubbed Chicken


Ingredients:
chicken thighs, paprika, kosher salt, garlic powder, thyme, ground celery seed, ground black pepper, cayenne pepper

Directions:
"Combine all but the chicken in a small bowl. Rub the spice mixture evenly over the chicken thighs. Grill over medium heat, skin side down, for about 10 minutes. Flip the chicken and grill for another 5-10 minutes."
Low Fat Sweet Potato and Chickpea Cakes (Vegetarian Too!)


Ingredients:
sweet potatoes, chickpeas, shallot, flour, fresh coriander, fat-free parmesan cheese

Directions:
PLACE sweet potatoes on paper towel and place in microwave (About 3 very large]; COOL slightly.
COOK until done (About 25 minutes].
Finely DICE shallot and coriander.
DRAIN canned chickpeas and MASH in bowl.
COMBINE chickpeas, shallot, 2 tbsp parmesan and coriander.
SCOOP out cooked sweet potato and MASH.
ADD to chikpeas, shallot and corainder and blend thoroughly.
BLEND in 2 tbsp flour into mixture and form patties (Makes about 8 - 10 patties].
Place additional 2 tbsp of parmesan on a flat plate or surface and dip patties onto cheese(both sides].
PLACE patties on baking paper lined pan and LIGHTLY spray with cooking oil.
BAKE 30 to 35 minutes.
NOTE: Can use fat-free cooking spray.
NOTE: Make sure to make several holes in the sweet potato before putting in microwave; also helps to turn sweet potato over once or twice to ensure even cooking.
Based on size, I do mine 20 minutes on high, then turn them over for 20 minutes and test; if not done, I do another 10 minutes each side or 5 minutes each size depending on size; You will know it is done when the whole sweet potato is soft; Can use tongs to squeeze -- I use my hands to test:] Hope this helpful hint helps!
If no microwave, cook sweet potato in 350 F / 180 C degree oven for about an hour.
NOTE: I served it with Golden Door Chilli -- 300g chillis, 2 tbsp apple cider, 2 tbsp tamari combined in food processor.
NOTE: If can't find fat-free parmesan, use lowest fat parmesan can find.
NOTE: Is ok if chickpeas are a little lumpy, but try and get them mashed as much as you can with a fork.
ENJOY!
Shreddies "italian" Snack Mix


Ingredients:
peanuts, margarine, parmesan cheese, garlic powder

Directions:
In a large microwave bowl combine cereal, pretzels and peanuts.
In a small bowl mix margarine, cheese, seasoning & garlic powder; drizzle on cereal mix.  Toss to coat.
Microwave on High 2-3 minutes or until cereal is crisp (stir half way thorugh cook time].
Cool and store in an airtight container; enjoy!
Cheddar & Chive Biscuits


Ingredients:
all-purpose flour, cheddar cheese, sugar, baking powder, baking powder, dried chives, salt, butter, margarine

Directions:
Preheat oven to 400°F.
In large bowl with fork, stir flour, Cheddar cheese, sugar, baking powder, chives, and salt until combined.
Add butter and oil and stir just until mixed.
Add milk and stir just until mixtture forms a soft dough that leaves side of bowl (do not overmix].
Drop dough by 1/4 cups, 1 inch apart, on ungreased large cookie sheet.
Bake biscuits about 20 minutes or until golden.
Cool biscuits slightly on wire rack to serve warm or cool completely to serve later.
Reheat if you like.
Zucchini Herb Casserole


Ingredients:
long grain white rice, water, zucchini, green onion, garlic clove, basil, sweet paprika, dried oregano, chopped tomatoes, sharp cheddar cheese

Directions:
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C]. Lightly grease a shallow 1 1/2 quart casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Chicken Parmesan
Category: world-cuisine
By Chef John

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Ingredients:
4  skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2  eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 470.8
Fat: 24.9 g
Saturated fat: 9.1 g
Carbohydrates: 24.8 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 42.1 g
Cholesterol: 186.7 mg
Sodium: 840.3 mg
Quick and Easy Deep Dish Pizza With Pita Crust


Ingredients:
olive oil, butter, Italian sausage, onion, green pepper, mushroom, black olives, mozzarella cheese, oregano

Directions:
Melt butter and combine with olive oil  and pour into the bottom of a deep dish pan.
Place pita in the bottom of the pan.  The pita should cover the bottom surface and may curl up the sides a bit.
Brown sausage in a pan.
combine chopped onion, green pepper and mushrooms in a microwave safe bowl.  Cover and microwave for 1-1.5 minutes on high or until vegetables are slightly tender.
Layer ingredients on top of pita bread.  (Sausage, veggies, black olives, cheese, pepperoni slices.].
Sprinkle with oregano and bake at 400 until cheese is melted.  Approximately 8-10 minutes.
Let cool slightly so that the cheese can set a bit.  Enjoy.
Strawberry Fruit Dip


Ingredients:
strawberry, Splenda sugar substitute, fat-free cool whip

Directions:
Slice the strawberries.
Put them into the food processor (or blender] with the splenda.  Pulse until well combined but still a bit chunky.
In a small bowl gently combine the strawberry mix with the cool-whip.
Chill until ready to serve.  You may want to stir it once before you serve it.
Golden Corn Soup


Ingredients:
butter, onion, flour, vegetable broth, frozen corn kernels, saffron thread, half-and-half, salt, white pepper, fresh parsley, fresh parsley

Directions:
In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
Add flour, stir constantly until well combined.
Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
Cover and simmer for 15 minutes, stirring occasionally.
Serve with chopped fresh parsley on top.
Egg-Yolk Sponge Cake
Category: desserts
By Carol

This is a moist and tender cake with plenty of orange flavor.

Ingredients:
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup egg yolks
1  egg
1 ½ cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
½ teaspoon lemon extract
¾ cup boiling water

Directions:
Preheat oven to 325 degrees F (165 degrees C). Sift together twice: flour, baking powder, and salt. Pour back into sifter. In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar,  beating after each addition. This should take about 10 minutes. Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

Yields: 1 -10 inch tube cake

Calories: 185.1
Fat: 4 g
Saturated fat: 1.4 g
Carbohydrates: 33.6 g
Sugars: 21.6 g
Dietary fiber: 0.5 g
Protein: 4.1 g
Cholesterol: 173.9 mg
Sodium: 146.9 mg
Muglai Chicken


Ingredients:
chicken thighs, turmeric, yogurt, salt, garlic cloves, ginger paste, ghee, butter, onions, red chili powder, cinnamon, green cardamom pods, black pepper, bay leaves, yogurt, water

Directions:
Mix yogurt, turmeric, salt, garlic & ginger well in large bowl. Add chicken and make sure chicken is well coated. Refrigerate 30 minutes.
Heat ghee or butter in skillet. Take chicken out of bowl and discard marinade.  Add chicken to skillet, cover and cook 20 minutes over med heat. Turn and cook until chicken in cooked through, about another 15 minutes. Remove chicken to plate.
Add onions, chile powder, cinnamon, cardamom and black pepper to the skillet you cooked the chicken inches Saute on med high heat until onion is browned.
Add chicken and any juices on plate to the skillet, along with the 1/4 Celsius yogurt and the water. Mix well and cover. Cook 7 minutes. Remove bay leaves and cardamom pods to serve.
The Best Pecan Pie in the World.


Ingredients:
pecan halves, pecans, white sugar, salt, dark corn syrup, eggs, butter, vanilla

Directions:
Line a 9 inch shallow pie pan with pie crust. Press the pecan halves into pie crust edge at 1/2 inch intervals. Then, with floured fork , press edge of pie crust to pie plate in between each pecan half.  Set aside.
Preheat oven to 325 degrees.  In saucepan combine the sugar, salt and corn syrup, simmer until sugar dissolves.  Meanwhile beat the eggs until foamy.  Into syrup stir the butter, vanilla and chopped pecans.  Add eggs.
Pour into prepared pie shell.
Bake at 325 degrees for 1 hour or until center is almost set.  Store in refrigerator but serve at room temperature.  Top with whipped cream if desired.
Greek Minestrone


Ingredients:
celery, onion, garlic, olive oil, beef broth, water, arborio rice, spinach, great northern beans, chopped tomatoes, zucchini, fresh thyme, cracked black pepper, feta cheese

Directions:
In a dutch oven, cook celery, onion and garlic in hot oil until tender.
Add beef broth, water and rice.
Bring to boiling; reduce heat.
Simmer, covered, for 15 minutes.
Add the torn spinach, beans, tomatoes, zucchini, thyme and pepper.
Cook and stir until heated through.
Top with feta cheese.
Crumb Coffee Cake


Ingredients:
butter, brown sugar, all-purpose flour, egg, baking powder, ground cinnamon

Directions:
Preheat oven to 325°F and spray an 8-inch square pan with cooking spray.
Mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended.
Reserve 3/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture.
Mix in the baking powder, then add the milk and egg and mix well.
Sprinkle the reserved crumbs evenly over the top of the batter.
Bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean.
Serve warm, even better with whipped cream, cool whip or ice-cream.
Oven Fried Chicken Breast Cutlets


Ingredients:
butter, margarine, Dijon mustard, garlic powder, salt, pepper, parmesan cheese, chicken cutlets, fresh parsley

Directions:
Stir together first 5 ingredients in a medium bowl.  Combine cracker crumbs and cheese in a shallow bowl.
Dip chicken in butter mixture; dredge in cracker crumb mixture.  Place on an aluminum foil-lined baking sheet.
Bake at 400 degrees for 25-30 minutes or until the chicken is brown and done.  Garnish, if desired.
Chorizo-Crab Stuffed Calamari


Ingredients:
lemon, chorizo sausage, egg, flour, salt, shallot, crushed tomatoes, raw honey, parsley, cilantro

Directions:
Juice one lemon in a small bowl. Place calamari tubes in the lemon juice.
In a separate medium bowl, combine chorizo, crabmeat, egg, almond meal, pinch of salt and shallot until blended. Place mixture in a plastic storage bag and cut off a corner. Pipe mixture into the calamari tubes. Seal off the ends of the calamari using toothpicks.
Heat a grilling pan (or grill] on medium-high heat. Brush the stuffed tubes with preferred oil and season liberally with salt and pepper.
Cook for approximately 7-8 minutes on each side until the internal temperature reaches at least 160 degrees.
While this is cooking, place crushed tomatoes and raw honey in a small saucepan. Add a pinch of salt if desired. Stir and heat on medium until warm.
Spoon tomato mixture on a plate. Remove toothpicks from calamari and arrange on the plate.
Garnish with optional herbs.
Enjoy!
Air Fryer Sweet Potato Tots
Category: side-dish
By fabeveryday

These sweet potato tots have a kick, and are made lighter by preparing them in the air fryer. Serve with ketchup or your favorite dipping sauce.

Ingredients:
2  sweet potatoes, peeled
½ teaspoon Cajun seasoning
olive oil cooking spray
sea salt to taste

Directions:
Bring a pot of water to a boil and add sweet potatoes. Boil until potatoes can be pierced with a fork but are still firm, about 15 minutes. Do not over-boil, or they will be messy to grate. Drain and let cool. Grate sweet potatoes into a bowl using a box grater. Carefully mix in Cajun seasoning. Form mixture into tot-shaped cylinders. Spray the air fryer basket with olive oil spray. Place tots in the basket in a single row without touching each other or the sides of the basket. Spray tots with olive oil spray and sprinkle with sea salt. Heat air fryer to 400 degrees F (200 degrees C) and cook tots for 8 minutes. Turn, spray with more olive oil spray, and sprinkle with more sea salt. Cook for 8 minutes more.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 24 tots

Calories: 20.6
Carbohydrates: 4.8 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 0.4 g
Sodium: 36.2 mg
Strawberry Bellini
Category: world-cuisine
By Helen

A nice drink for Mother's Day, a brunch, or a shower.

Ingredients:
3 cups strawberries, hulled and sliced
¼ cup confectioners' sugar
1 tablespoon brandy
1 ½ cups chilled sparkling wine
3 large strawberries

Directions:
Blend 3 cups strawberries, confectioners' sugar, and brandy together in a blender until smooth. Chill in refrigerator for 10 minutes. Divide the strawberry mixture among 3 champagne flutes; top each with about 1/2 cup sparkling wine; stir. Garnish each glass with 1 strawberry.

Prep time: 10 mins
Total time: 20 mins
Yields: 3 cocktails

Calories: 297.7
Fat: 0.5 g
Carbohydrates: 37.5 g
Sugars: 19.5 g
Dietary fiber: 3.2 g
Protein: 1.3 g
Sodium: 13.1 mg
Cranberry Lime Pistachio Shortbread Cookies


Ingredients:
powdered sugar, flour, dried cranberries, roasted pistachios, lime, juice and zest of

Directions:
Preheat oven to 350°F.
Line baking sheets with parchment paper.
Using a mixer, cream margarine and sugar.  Add flour till dough forms.
Stir in cranberries, pistachios, zest, and juice.
Let dough rest in fridge for a few minutes.  To form cookies, roll 1 tablespoons dough into a ball, then flatten.  Place on cookie sheet.
Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish.  Cool on wire racks.
Ginger Molasses Bundt Cake


Ingredients:
flour, ginger powder, baking soda, cinnamon, salt, light molasses, sugar, sour cream, eggs, vanilla, boiling water

Directions:
Set oven to 350° (oven rack to second-lowest position].
Grease and flour a 12-inch Bundt pan (shake out excess flour].
Sift the flour, ginger, baking soda, cinnamon and salt together in a small bowl.
Add a medium bowl, beat or whisk the molasses, sugar, sour cream, eggs and vanilla until well blended.
Whisk in 1 cup boiling water and oil, then the dry ingredients; mix well to combine.
Transfer to prepared pan.
Bake for about 45-50 minutes, or until cake test done.
Cool in pan for 20 minutes, then invert to a plate to cool completely.
Serve slices of cake drizzled with caramel topping and a dollup of whipped cream.
Delicious!
Sour Cream and Chive Mashed Potatoes
Category: side-dish
By Lauren

Velvety mashed potatoes made with sour cream and chives!  Scallions also work well if you do not have chives on hand.

Ingredients:
2 pounds Yukon Gold potatoes, peeled and quartered
½ cup milk
½ cup sour cream
¼ cup chopped fresh chives
salt and pepper to taste

Directions:
Place potatoes in a large pot with enough water  to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 128.5
Fat: 3.4 g
Saturated fat: 2.1 g
Carbohydrates: 21.8 g
Sugars: 0.8 g
Dietary fiber: 1.9 g
Protein: 3.4 g
Cholesterol: 7.5 mg
Sodium: 20.7 mg
Non-Alcoholic Champagne


Ingredients:
sugar, water, grapefruit juice, ginger ale

Directions:
Combine sugar and water in a saucepan over low heat. Stir until sugar is dissolved. Bring to boil and boil ten minutes. Cool. Add sugar syrup to grapefruit and orange juices. Chill thoroughly.
Add grenadine and ginger ale just before serving.
Makes about 1½ quarts.
Layered Cauliflower Salad


Ingredients:
iceberg lettuce, cauliflower, mayonnaise, onion, bacon, parmesan cheese, sugar

Directions:
In an oblong (13x10] dish, layer first lettuce then cauliflower.
Spread mayonnaise over cauliflower, then make a layer of chopped onion.
Spread bacon over the onion, then make a layer of Parmesan cheese.
Last, spread the sugar over the cheese.
Refrigerate overnight, then toss before serving.
Sesame Tuna with Soy Miso Dressing
Category: world-cuisine
By Steve Gold

This recipe is served at a seafood restaurant in Royal Oak, Michigan. The sesame covered tuna is done medium rare inside (almost like sushi) and has a fantastic soy miso dressing drizzled over the top. One of the best seafood dishes I love!

Ingredients:
¾ cup sesame seeds, divided
½ teaspoon seasoning salt
1 teaspoon ground white pepper
1 teaspoon onion powder
1 tablespoon wasabi powder
1 teaspoon coarse kosher salt
1 cup all-purpose flour
2  eggs
3 fluid ounces milk
2 (4 ounce) tuna steaks (about 3/4 inch thick)
2 tablespoons vegetable oil
1 (1.12 ounce) package miso soup mix
1 tablespoon soy sauce

Directions:
In a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. In a separate bowl, mix together the eggs and milk. Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red. To make the soy miso dressing, mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.

Prep time: 20 mins
Cook time: 4 mins
Total time: 24 mins
Yields: 2 steaks

Calories: 852.2
Fat: 44.1 g
Saturated fat: 7 g
Carbohydrates: 70.8 g
Sugars: 4 g
Dietary fiber: 10.1 g
Protein: 46.5 g
Cholesterol: 54.1 mg
Sodium: 2307.2 mg