Sicilian tuna
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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@...
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.