TUNA

INGRIDIENTS 4 Tuna Steaks, At Least 1 1/2 Inch Thick (About 2 Pounds Total) 1 Medium Onion, Chopped 3 Cloves Garlic, Minced 1 Pound Chopped Tomatoes 1/2 Cup Fresh, Chopped Parsley 6 Tablespoons Olive Oil Salt And Pepper 1/2 Cup White wine 1 Cup Good quality Black Olives, Pitted And Coarsely Chopped 4 Teaspoons Salted Capers
 * //TUNA ALLA LIVORNESE//**

Soak the capers in a bowl of water for 15 minutes. Drain and chop. In a heavy frying pan, heat 3 tablespoons of the olive oil. Once it is hot, add the onion and cook it until it is soft. Add the garlic, and cook an additional minute or two. Add the wine, and cook until it is reduced by half. Add the tomatoes and parsley, and season with salt and pepper. Cook until thickened over low heat, about 20 to 30 minutes. Season the steaks with salt and pepper, and in a separate frying pan, sear the steaks in the remaining oil on both sides for two minutes. Add the tuna steaks to the sauce with the capers and olives, and spoon the sauce over the seafood. Over low heat, cook an additional 5 minutes. Serve.

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