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15
SEAFOOD TIMETABLE
Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker. Do not ll cooker
over
2
⁄
3
full. Close cover securely. Place pressure regulator on vent pipe and cook according to chart. 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)
Large (21 to 25 count)
0 to 1 minute
1 minute
Tuna Fillets (1-inch thick) 2 minutes
Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna.
Marinate for 30 minutes, turning sh 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 4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol
2 cloves garlic, minced
1 teaspoon ginger
1
⁄
2
teaspoon black pepper
1
⁄
2
cup water
MARINATED TUNA
1 pound tuna steak, 1-inch thick
1
⁄
4
cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce