Marinated tuna with sherry and saffron - (en amarillo)
4 servings
Ingredients
| Quantity | 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 |
| (may substitute swordfish or mako shark) | ||
| ½ | cup | Flour; for dredging |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| ½ | tablespoon | Freshly-ground cumin |
| 1 | teaspoon | Saffron threads |
| 1 | medium | Spanish onion; finely minced |
| Garlic cloves; finely minced | ||
| 1 | Green bell pepper; seeded, and | |
| Cut into 1/8\" brunoise | ||
| 1 | Tomato; peeled, seeded, | |
| And cut into 1/4\" dice | ||
| 1 | cup | Dry Mantanilla sherry |
Directions
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.