Scalloped Oysters

• 1 pt. select oysters (undrained)
• 1/2 to 3/4 c. half and half
• 3 c. soft bread crumbs
• 1/2 c. margarine or butter, melted
• 2 tsp. celery seed
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (8 oz.) can pineapple chunks in juice
• 2 Tbsp. reduced sodium soy sauce
• 1 tsp. sesame oil
• 2 tsp. finely chopped peeled fresh ginger
• 1/4 tsp. crushed red pepper flakes
• 1 clove garlic, minced
• 1 lb. tuna steaks (3/4 to 1-inch thick)
• 1 navel orange, peeled and cut into 8 pieces
• 4 red cherry tomatoes

1. Drain juice from pineapple into measuring cup and set chunks aside. Add enough water to juice to make 3/4 cup. Add soy sauce, oil, ginger, red pepper flakes and garlic. Stir to combine. Set aside 2 tablespoons of marinade for fruit skewers and put remaining mixture into a 1-gallon zip-top plastic bag. Add tuna and seal bag. Shake well to coat fish. Refrigerate at least 30 minutes.

select oysters, bread crumbs, margarine, celery, salt, pepper, pineapple, soy sauce, sesame oil, fresh ginger, red pepper, clove garlic, tuna, orange, red cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98867 (may not work)