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Marinated Tuna With Sherry And Saffron – (en Amarillo)

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Spanish Med01 4 Servings

INGREDIENTS

1/2 c White wine
2 T Fresh thyme leaves
2 T Sherry vinegar
6 T Extra-virgin olive oil
divided
1 T Hot paprika
1 T 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 T Freshly-ground cumin
1 t Saffron threads
1 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 -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
06-23-1998  Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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