| 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 - 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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