Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | White wine |
2 tablespoons | Fresh thyme leaves |
2 tablespoons | Sherry vinegar |
6 tablespoons | Extra-virgin olive oil; divided |
1 tablespoon | Hot paprika |
1 tablespoon | Salt |
1½ pounds | Fresh tuna |
\N \N | (may substitute swordfish or mako shark) |
½ cup | Flour; for dredging |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
½ tablespoon | Freshly-ground cumin |
1 teaspoon | Saffron threads |
1 medium | Spanish onion; finely minced |
\N \N | Garlic cloves; finely minced |
1 \N | Green bell pepper; seeded, and |
\N \N | Cut into 1/8\" brunoise |
1 \N | Tomato; peeled, seeded, |
\N \N | And cut into 1/4\" dice |
1 cup | Dry Mantanilla sherry |
In a large mixing bowl, stir together wine, thyme, vinegar, 2 tablespoons of the olive oil, paprika and salt. Cut fish into ½-inch thick medallions, place in a bowl and stir gently but thoroughly and allow to marinate 1 hour. Remove fish from marinade and pat dry. Dust with flour and season with salt and pepper. Reserve marinade for later. Heat remaining oil in a 12-inch saute pan over medium-high heat until just smoking. Add tuna pieces 4 to 5 at a time and cook in batches until golden brown on both sides and remove to a plate. Add cumin, saffron, onion, garlic and bell pepper to the pan and cook until softened, about 10 to 12 minutes. Add tomato, sherry and reserved marinade and bring to a boil. Add cooked tuna pieces, simmer 10 minutes and serve. This recipe yields 4 main course servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B15 broadcast 06-12-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
06-23-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.