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Tuna Steaks with Creamy Shrimp Sauce


1 c. Italian salad dressing
2 tbsp. lemon juice
1 tsp. garlic powder
1/2 tsp. red pepper
1/2 tsp. tarragon leaves
2 lbs. tuna steaks (1 inch thick)
1/4 c. butter
1/2 c. chopped onions
1 c. chopped green onions
1/2 c. chopped bell pepper
1 c. cream cheese
1 c. half & half cream
1 c. chopped, cooked shrimp
2 tbsp. chopped parsley


Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight. Preheat oven to 425 degrees.

Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.

In a 2-quart saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce.

Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven. Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes. Serves 6.

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