Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 c. White wine
- 2 Tbsp. Fresh thyme leaves
- 2 Tbsp. Sherry vinegar
- 6 Tbsp. Extra-virgin extra virgin olive oil divided
- 1 Tbsp. Warm paprika
- 1 Tbsp. Salt
- 1 1/2 lb Fresh tuna (may substitute swordfish or possibly mako shark)
- 1/2 c. Flour for dredging Salt to taste Freshly-grnd black pepper to taste
- 1/2 Tbsp. Freshly-grnd cumin
- 1 tsp Saffron threads
- 1 med Spanish onion finely chopped Garlic cloves finely chopped
- 1 x Green bell pepper seeded, and cut into 1/8" brunoise
- 1 x Tomato peeled, seeded, and cut into 1/4" dice
- 1 c. Dry Mantanilla sherry
Direcciones
- In a large mixing bowl, stir together wine, thyme, vinegar, 2 Tbsp. of the extra virgin 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/fry pan over medium-high heat till just smoking. Add in tuna pcs 4 to 5 at a time and cook in batches till golden on both sides and remove to a plate.
- Add in cumin, saffron, onion, garlic and bell pepper to the pan and cook till softened, about 10 to 12 min. Add in tomato, sherry and reserved marinade and bring to a boil. Add in cooked tuna pcs, simmer 10 min and serve.
- This recipe yields 4 main course servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 530 | |
| Calories from Fat 258 | 49% |
| Total Fat 29.08g | 36% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 1817mg | 76% |
| Potassium 639mg | 18% |
| Total Carbs 18.02g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.46g | 2% |
| Protein 42.25g | 68% |
