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Thon A La Languedocienne
I usually don't write about food, even though if you ever meet me, you will know this is a passion of mine. With that said, I had to share this receipe with all. If you are a Tuna lover like myself, this is a must try dish. If is not hard to create, it just takes a little time. However, the reward is worth the time. 1 slice fresh tun, about 2.5 lb and 3/4 inch thick
salt and freshly ground pepper
3 lemons
1/4 cup all purpose (plain) flour
3 tablespoons extra virgin olive oil
10 gloves garlic, peeled
2 cups dry white wine
rinse tuna and pat dry. season with salt and pepper. Wash lemons and thinly slice 2 of them. squeeze 1 tablespoon of juice from the third lemon.
sprinkle the flour into a shallow bowl and coat the fish on both sides, shaking off the excess.
heat the oil in a saute pan just large enough to hold the slice of tuna. lightly brown it for 4 minutes on each side, then remove and keep warm. add the garlic colves and cook until golden, about 2 minutes. set aside with the fish. stir the wine and lemon juice into the saute pan and boil until reduced by half. return the tuna and garlic to the pan and cook, covered, over low heat for 10 minutes, turning the fish after 5 minutes.
arrange the tuna and garlic on a shallow plate and keep warm. reduce the cooking liquid over high heat to a smooth consistency and pur over the fish. serve immediately.
serves 6 |
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May, 2012
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