Title: Sicilian Tuna
Categories: Frugal03
Yield: 4 servings

4 Tuna steaks -; (abt 6 oz ea)
1/2 c All-purpose flour
1/2 c Olive oil
1 Red onion; thinly sliced
1/4 c Chicken stock; fresh or
-canned
1 1/2 tb White wine vinegar
1 tb Fresh parsley; chopped
Freshly-ground black pepper;
-to taste
Salt; to taste

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. Saute 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.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-29-1992 issue -
The Springfield Union-News

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

07-15-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.