| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Spanish | Med01 | 4 | servings |
INGREDIENTS
| 1/2 | c | White wine |
| 2 | tb | Fresh thyme leaves |
| 2 | tb | Sherry vinegar |
| 6 | tb | Extra-virgin olive oil; divided |
| 1 | tb | Hot paprika |
| 1 | tb | Salt |
| 1 1/2 | lb | Fresh tuna |
| (may substitute swordfish or mako shark) | ||
| 1/2 | c | Flour; for dredging |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | tb | Freshly-ground cumin |
| 1 | ts | Saffron threads |
| 1 | md | 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 | c | Dry Mantanilla sherry |
INSTRUCTIONS
In a large mixing bowl, stir together wine, thyme, vinegar, 2 tablespoons of the olive oil, paprika and salt. Cut fish into 1/2-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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 06-23-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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