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Saturday, March 23

Atún con tomate (tuna with tomato)

Tuna steaks
28 ounces
Lemon juice
1/3 cup
Parsley, chopped
2 tablespoons
Olive oil
2/3 cup
Onion, yellow, finely chopped
2 cloves
Tomatoes, chopped
14 ounces
Bay leaf
Sugar, superfine
1 teaspoon
Thyme, chopped
1 teaspoon
  1. Combine the tuna, juice, 1 tablespoon of the parsley, salt; marinate for 15 minutes (too long may toughen fish).
  2. Preheat oven to 350°F.
  3. Heat 1/3 cup of the oil in a saucepan over medium heat, and cook the onion and garlic for 5 minutes, or until softened.
  4. Add the tomato, bay leaf, sugar, thyme, and remaining parsley; season to taste, and set aside.
  5. Increase heat to high, and cook for 3 minutes, or until the liquid reduces.
  6. Heat the remaining oil in a large frying pan over medium-high heat.
  7. Drain the tuna, and coat with flour.
  8. Cook for about 3 minutes on each side, or until golden, and then transfer to a casserole dish.
  9. Cover with tomato sauce, and bake for about 15 minutes, or until the tuna flakes easily.
Recipe from World Kitchen Spain.

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