| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sicilian |
Frugal03 |
4 |
servings |
INGREDIENTS
| 4 |
|
Tuna steaks -; (abt 6 oz ea) |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Olive oil |
| 1 |
|
Red onion; thinly sliced |
| 1/4 |
c |
Chicken stock; fresh or canned |
| 1 1/2 |
tb |
White wine vinegar |
| 1 |
tb |
Fresh parsley; chopped |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
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@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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