Labels

main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Saturday, March 23

Atún con tomate (tuna with tomato)

Tuna steaks
28 ounces
Lemon juice
1/3 cup
Parsley, chopped
2 tablespoons
Salt
Pinch
Olive oil
2/3 cup
Onion, yellow, finely chopped
1
Garlic
2 cloves
Tomatoes, chopped
14 ounces
Bay leaf
1
Sugar, superfine
1 teaspoon
Thyme, chopped
1 teaspoon
Flour
dusting
  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.

No comments:

Post a Comment