Mediterranean Tuna Recipe

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Mediterranean Tuna

Tuna

TONNO FRESCO

Mediterranean tuna is a mouthwatering tuna recipe made with a little red pepper to spice things up a bit. I never get tired of tuna or run out of ways to enjoy it. This tonno fresco or fresh tuna dish is great for lunch or dinner.

Served on a bed of fresh arugula, spinach, fennel and tomatoes, this recipe is great warm or cold. I have a few tuna dishes I will share with you at a later time, but right now this recipe is delicious if you like a little heat with your fish. I like it served with the mixed greens, but if you choose, you can serve it on a bed of thin pasta tossed with a little oil and sautéed garlic.

A great idea may be to serve it cold with the greens for lunch or serve it warm with pasta for dinner. Either way I hope you enjoy this Mediterranean tuna recipe as much as I do.

INGREDIENTS

Tuna

4 fresh tuna steaks, 3/4 inch thick

2 cloves of garlic chopped

2 Tbls of capers

1 shallots finely chopped

2 Tbls of butter

2 Tbls of extra virgin olive oil

4 Tbls of fresh lemon juice

1/2 cup of white wine

1/4 tsp of salt

1 Tbls of red pepper flakes

PREPARATION

Heat a heavy skillet with a griddle.

Add oil and butter.

Season tuna with salt

Saute tuna steaks about 2 minutes on each side.

Remove tuna from skillet and set aside.

Saute garlic, capers, red paper flakes and shallots for about 2 minutes.

Add white wine and lemon juice and simmer for 2 minutes.

Return tuna to the skillet for 2 more minutes.

Plate salad, top with tuna and spoon over the sauce.

Salad

1 cup of chopped arugula

1 cup of baby spinach

1 fennel bulb sliced

8 small cherry tomatoes

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