Marinated tuna with sherry and saffron - (en amarillo)

4 servings

Ingredients

Quantity Ingredient
½ 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
1½ pounds Fresh tuna
(may substitute swordfish or mako shark)
½ cup Flour; for dredging
Salt; to taste
Freshly-ground black pepper; to taste
½ 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

Directions

In a large mixing bowl, stir together wine, thyme, vinegar, 2 tablespoons of the olive oil, paprika and salt. Cut fish into ½-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 saute 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. This recipe yields 4 main course servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B15 broadcast 06-12-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

06-23-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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