Marinated Tuna; Seafood Timetable - Presto 8-Quart Aluminum Instructions Manual

1 cup long grain white rice
1 ⁄ cups water
1
2
1 cup water
• • • • • • •
2 ⁄ cups chicken broth
1
2
1 pound medium, fresh shrimp,
peeled and deveined
1 pound sole fillets, cut into
2-inch pieces
1 can (14-15 ounces) diced tomatoes
1 cup chopped onion
⁄ cup chopped green pepper
3
4
Combine rice and 1 ⁄ cups water in a metal bowl which will fit loosely in cooker. Cover
1
2
bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker.
Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pres-
sure regulator rocking slowly . Let pressure drop of its own accord . Open cooker and
set rice aside to steam. Remove rack and water.
Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil,
thyme, red pepper, and salt to cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 1 minute with pressure regulator rocking slowly . Cool cooker at once .
Combine water and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring
constantly. Stir in okra. Heat for 3 to 4 minutes. Discard bay leaf. Serve over rice.
Nutrition Information Per Serving
224 Calories, 2 g Fat, 101 mg Cholesterol
1 pound tuna steak, 1-inch thick
⁄ cup lemon juice
1
4
2 tablespoons olive oil
1 tablespoon soy sauce
Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour
over tuna. Marinate for 30 minutes, turning fish once. Remove tuna from marinade and place
tuna on rack in cooker. Pour marinade and water into cooker. Place pressure regulator on vent
pipe and cook 2 minutes with pressure regulator rocking slowly . Cool cooker at once .
Nutrition Information Per Serving
170 Calories, 6 g Fat, 52 mg Cholesterol
Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker. Do
not fill cooker over ⁄ full. Close cover securely. Place pressure regulator on vent pipe and
2
3
cook according to chart. Cool cooker at once .
SEAFOOD
(FRESH OR THAWED)
Crab Legs
Fish Fillets (1-inch thick)
Salmon Fillets (1-inch thick)
Scallops (Large)
SEAFOOD GUMBO
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
⁄
1
2
⁄
1
4
⁄
1
4
⁄
1
4
2 tablespoons cornstarch
1 package (10 ounces) frozen sliced

MARINATED TUNA

2 cloves garlic, minced
1 teaspoon ginger
⁄
1
2
⁄
1
2

SEAFOOD TIMETABLE

COOKING
SEAFOOD
TIME
(FRESH OR THAWED)
0 to 1 minute
Shrimp
Medium to Large
2 minutes
(36 to 40 count)
2 minutes
Large (21 to 25 count)
1 minute
Tuna Fillets (1-inch thick)
15
teaspoon thyme
teaspoon ground red pepper
teaspoon salt
• • • • • • •
cup cold water
okra, thawed
teaspoon black pepper
cup water
COOKING
0 to 1 minute
9 servings
4 servings
TIME
1 minute
2 minutes