Sicilian tuna

Yield: 4 servings

Measure Ingredient
4 \N Tuna steaks -; (abt 6 oz ea)
½ cup All-purpose flour
½ cup Olive oil
1 \N Red onion; thinly sliced
¼ cup Chicken stock; fresh or canned
1½ tablespoon White wine vinegar
1 tablespoon Fresh parsley; chopped
\N \N Freshly-ground black pepper; to taste
\N \N 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@...

~or- MAD-SQUAD@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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