Title: Marinated Tuna with Sherry And Saffron - (En Amarillo)
Categories: Med01
Yield: 4 servings

1/2 c White wine
2 tb Fresh thyme leaves
2 tb Sherry vinegar
6 tb Extra-virgin olive oil;
-divided
1 tb Hot paprika
1 tb Salt
1 1/2 lb Fresh tuna
(may substitute swordfish or
-mako shark)
1/2 c Flour; for dredging
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 tb Freshly-ground cumin
1 ts Saffron threads
1 md 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 c Dry Mantanilla sherry

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 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 - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

06-23-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.