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Categories:Viewed: 159 - Published at: 5 years ago
Ingredients
- 1 medium onion, thinly sliced
- 1 crushed clove garlic
- 1 red pepper, seeded and cut in julienne strips
- 1 tablespoon olive oil
- 1 fresh tuna steak, approximately 1 1/2 inches thick, weighing 1 to 1 1/4 pounds
- 1 cup dry white wine
- 1/2 cup pitted black Kalamata olives, coarsely chopped
- 1 tablespoon drained capers, coarsely chopped
- 1 tablespoon finely shredded lemon peel
Method
- Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably.
- Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
- Dry tuna steak.
- Push vegetables to edge of pan and turn heat to medium-high.
- Quickly brown tuna on both sides.
- (Add more oil if needed.)
- When tuna is nicely browned, add wine and let it come to a boil.
- Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
- Add olives, capers and shredded peel and stir to mix with vegetables.
- Remove fish and place on a warm platter.
- Distribute vegetables over and around fish.
- Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze.
- Add to the fish and serve immediately.
