Mediterranean 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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