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Marinated Tuna With Sherry And Saffron - (En Amarillo)


Course : Italian
Source:
Serves: 4
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Ingredients:


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

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1/2 tablespoon freshly-ground cumin

1 teaspoon saffron threads

1 medium spanish onion -- finely minced

3 cloves garlic -- finely minced

1 medium green bell pepper -- seeded, and cut into 1/8 inch brunoise

1 medium tomato -- peeled, seeded, and cut into 1/4 inch dice

1 cup dry mantanilla sherry

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

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1/2 tablespoon freshly-ground cumin

1 teaspoon saffron threads

1 medium spanish onion -- finely minced

3 cloves garlic -- finely minced

1 medium green bell pepper -- seeded, and cut into 1/8 inch brunoise

1 medium tomato -- peeled, seeded, and cut into 1/4 inch dice

1 cup dry mantanilla sherry
 

Preparation / Directions:


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)

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