Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           white wine
   2      tablespoons   fresh thyme leaves
   2      tablespoons   sherry vinegar
   6      tablespoons   extra-virgin olive oil -- divided
   1      tablespoon    hot paprika
   1      tablespoon    salt
   1 1/2  pounds        fresh tuna
                        (may substitute swordfish or mako shark)
     1/2  cup           flour -- for dredging
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  tablespoon    freshly-ground cumin
   1      teaspoon      saffron threads
   1      medium        spanish onion -- finely minced
                        garlic cloves -- finely minced
   1                    green bell pepper -- seeded, and
                        cut into 1/8" brunoise
   1                    tomato -- peeled, seeded,
                        and cut into 1/4" dice
   1      cup           dry mantanilla sherry

Preparation:

In a large mixing bowl, stir together wine, thyme, vinegar, 2 tablespoons of the olive oil, paprika and salt. Cut fish into 1/2-inch thick medallions, place in a bowl and stir gently but thoroughly and allow to marinate 1 hour. Remove fish from marinade and pat dry. Dust with flour and season with salt and pepper. Reserve marinade for later. Heat remaining oil in a 12-inch sauté pan over medium-high heat until just smoking. Add tuna pieces 4 to 5 at a time and cook in batches until golden brown on both sides and remove to a plate. Add cumin, saffron, onion, garlic and bell pepper to the pan and cook until softened, about 10 to 12 minutes. Add tomato, sherry and reserved marinade and bring to a boil. Add cooked tuna pieces, simmer 10 minutes and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B15)