TUNA RECIPE in herbs and wine!
Tuna is usually fished from May to October or sometimes November. They’re in most abundance in warm waters, like in the Mediterranean and South Asian seas. There are different types of tuna, these include: white tuna (albacore), the red tuna, and small tuna.
Our recipe will take us approximately an hour for preparation and cooking time, for four people:
The ingredients that well need for this recipe are the following:
In a deep ceramic cookware, with less than an ounce of fresh butter, and a little bit of extra virgin olive oil, you brown the tuna on both the sides.
You remove the tuna from the cookware, and in the same pot, you add the onions that you have already cut in slices. And one more ounce of fresh butter.
You cook on a low flame for several seconds, without allowing the onions to brown.
Sprinkle on a tablespoon of flour on top of them, and start stirring.
Add the tomatoes that you have already cut in small pieces (or large, if you desire), the two glasses of dry white wine (Pinot Grigio), and another two glasses of water.
The herb bunch (here use just half of our amount of parsley, we’ll need the rest later), sea salt, and fresh ground pepper should all be added at this time as well.
Re-add in our pot the tuna pieces, cover the pot, and let the ingredients slowly cook together for approximately forty five more minutes.
Garnish the tuna dish with the capers, placed small decorative ways, and the other half amount of our parsley, immediately after turning off the flame. Let the ingredients sit just a few more minutes to cool down together, and then serve.
Serve the tuna in a nice, large serving plate, after you’ve poured on the wine sauce.
Tuna dishes go well with summer salads, and as for an interesting wine combination go ahead and try this tuna dish with an oak-aged, buttery Chardonnay, whose texture will complement the heavier white wine body. Chardonnay’s strong minerality also plays an important role in how your tuna dish will be tasted and enjoyed.
Cheers and enjoy!