Presto 8-Quart Stainless Steel Pressure Cooker and Canner - Manual (Page 16)

16
MARINATED TUNA
1 pound tuna steak, 1 inch thick 2 cloves garlic, minced
1 ⁄
4
cup lemon juice 1 teaspoon ginger
2 tablespoons olive oil 1 ⁄
2
teaspoon black pepper
1 tablespoon soy sauce 1 ⁄
2
cup water
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 in steamer bas-
ket. Position trivet in cooker. Pour marinade and water into cooker. Place tuna steaks in steamer basket
on trivet. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very
slow, steady flow of steam escaping from the pressure regulator Cool cooker at once
Nutrition Information Per Serving
4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol
SEAFOOD TIMETABLE
Pour 1 cup water into cooker. Position trivet in cooker. Place seafood in steamer
basket on trivet. Do not fill cooker over
2 ⁄
3
full. Close cover securely. Place
pressure regulator on vent pipe and cook according to chart with a very slow,
steady flow of steam escaping from the pressure regulator. Cool cooker
at once
SEAFOOD (Fresh or thawed) COOKING TIME
Crab Legs 0 to 1 minute
Fish Fillets
(1-inch thick) 2 minutes
Salmon Fillets
(1-inch thick) 2 minutes
Scallops
Large 1 minute
Shrimp
Medium to Large (36 to 40 count) 0 to 1 minute
Large (21 to 25 count) 1 minute
Tuna Fillets
(1-inch thick) 2 minutes