Tuna Piccata

4 boneless, skinless tuna loin, sliced into 1/2 inch pieces
flour for dredging
2 tbsp. butter
2 tbsp. lemon juice
2 tbsp. olive oil
1/2 cup sweet white wine
1 tbsp. capers

Dredge tuna lightly in flour. Shake off excess. Heat olive oil and butter in skillet. Add tuna and cook on each side until lightly browned, just under 3 minutes per side.

Take out tuna. Add wine, lemon juice and capers to skillet with olive oil and butter, scraping up any left over bits. Cook for one minute and spoon over tuna. Salt and pepper to taste.

Serve alone or over angel hair pasta.

Other Seafood Sites


2 C. Aunt Jemima buttermilk complete pancake mix
1 1/2 to 2 C. milk
1/4 tsp. pepper
1/4 tsp. garlic or onion powder (optional)
1/4 tsp. salt

Heat oil to 365°. Place pancake mix into a large bowl. Stir in milk and seasonings. Dip pieces of fish into batter; drain excess.

Williamsburg Oysters Recipe

1/2 cup butter
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
Dash cayenne
1 onion, finely chopped
1/2 green pepper, chopped
1/2 garlic bud, minced
1 teaspoon lemon juice
1 teaspoon Worcestershire
1 quart oysters

Melt butter and stir in flour until brown. Add paprika, salt, pepper, and cayenne. Cook 3 minutes. Add onion, pepper, and garlic. Cook 5 minutes. Remove from the fire and add lemon juice, Worcestershire, and oysters which have been heated in their own juice until the edges have curled. Place in a casserole and bake 30 minutes at 400°.

Serves 4-6.