Sicilian Tuna

Course : Italian
Serves: 4
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4 fillets tuna steaks - -- (abt 6 oz ea)
1/2 cup all-purpose flour
1/2 cup olive oil
1 medium red onion -- thinly sliced
1/4 cup chicken stock -- fresh or canned
1 1/2 tablespoons white wine vinegar
1 tablespoon fresh parsley -- chopped
1 teaspoon freshly-ground black pepper -- to taste
1 teaspoon salt -- to taste

Preparation / Directions:

Roll the tuna steaks in flour and pat off the excess. Heat a large frying pan and add the oil. Pan-fry the fish over medium heat, about 1 to 2 minutes per side, and remove to a warm plate. Do not overcook. Discard half the oil and return the pan to the heat. Add the onion, chicken stock, vinegar, and black pepper to taste. Sauté for about 5 minutes until the onion just becomes tender and the sauce reduces a bit. Add the parsley and salt to taste. Spoon the sauce over the warm fish and serve. Comments: This dish is easy to prepare and simply delicious. But the tuna must be fresh. Need I tell you not to overcook tuna? The center should be soft and moist, not dry and firm.

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