|4||Tuna steaks -; (abt 6 oz ea)|
|½ cup||All-purpose flour|
|½ cup||Olive oil|
|1||Red onion; thinly sliced|
|¼ cup||Chicken stock; fresh or canned|
|1½ tablespoon||White wine vinegar|
|1 tablespoon||Fresh parsley; chopped|
|Freshly-ground black pepper; to taste|
|Salt; to taste|
Roll the tuna steaks in flour and pat off the excess. Heat a large frying pan and add the oil. Pan-fry the fish over medium heat, about 1 to 2 minutes per side, and remove to a warm plate. Do not overcook. Discard half the oil and return the pan to the heat. Add the onion, chicken stock, vinegar, and black pepper to taste. Saute for about 5 minutes until the onion just becomes tender and the sauce reduces a bit. Add the parsley and salt to taste. Spoon the sauce over the warm fish and serve.
Comments: This dish is easy to prepare and simply delicious. But the tuna must be fresh. Need I tell you not to overcook tuna? The center should be soft and moist, not dry and firm.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-29-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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