Solo dinner again so went to the Fishery and got some tuna for Mark Bittman's recipe. We had a lot of the ingredients on hand from the cassoulet over the weekend, so it was pretty easy.
Bittman makes a point of letting the skillet get hot before putting in the oil and browning the tuna. I'll give the amounts he gave for 4 servings, though I cut in half and saved leftovers for another meal. Dredge 1-1/2 lbs. tuna steak in flour and saute in 1/4 c. olive oil, 2 min. on each side, then set aside.
Put 3 cored and chopped tomatoes, 4 crushed and peeled garlic cloves, 2 chopped "green frying peppers" ("the long, light green kind" he specified, which Safeway called "pepper cubanelle"), several sprigs of thyme, salt and pepper, 1/4 c. black olives, 1 c. white wine, and 1/4 c. chopped parsley into the skillet and cook over medium heat for about 10 min., until the tomato starts to break down. (Perhaps because I cut the recipe in half, this dried up on me, so watch carefully.)
Put the tuna back in for 5 to 6 min., turning once, and serve with another 1/4 c. chopped parsley sprinkled over it. I had some red bliss potatoes in the fridge from my last fish dinner so cooked those as s/mashed potatoes. Not much can go wrong with a recipe like this -- great provencal flavor and healthy tuna meal.
No comments:
Post a Comment