Braised Tuna In White Wine

1. 1

   Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably.

2. 2

   Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.

3. 3

   Dry tuna steak.

4. 4

   Push vegetables to edge of pan and turn heat to medium-high.

5. 5

   Quickly brown tuna on both sides.

6. 6

   (Add more oil if needed.)

7. 7

   When tuna is nicely browned, add wine and let it come to a boil.

8. 8

   Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.

9. 9

   Add olives, capers and shredded peel and stir to mix with vegetables.

10. 10

    Remove fish and place on a warm platter.

11. 11

    Distribute vegetables over and around fish.

12. 12

    Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze.

13. 13

    Add to the fish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.