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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In a 12 inch skillet, heat 1 1/2 T oil over medium high heat. Season tuna
generously with salt and pepper. Arrange half of tuna in skillet in a
single layer to prevent crowding. Cook, turning once, until golden brown
on top and bottom, about 1 1/2 minutes per side. Tuna should be slightly
pink inside. Transfer to a platter. Cover to keep warm. Add another 1
1/2 T oil and repeat with second batch.
Wipe out the bottom of the skillet. Add remaining 2 T oil and the onion.
Cook over medium heat, stirring, until onion is golden brown and soft, 4-6
minutes. Add tomatoes and wine, and simmer, stirring often, until the
tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare
simmer until sauce thickens slightly, about 5 minutes more. Add basil to
skillet, and cook, stirring, until wilted. Season with salt and pepper.
Spoon hot sauce over tuna before serving.
Contributor: Martha Stewart Living July 2003
| Ingredients:
5 Tablespoon(s) olive oil
1 1/2 Pound(s) tuna; cut into 1 inch chunks
1 Cup(s) onion; chopped
2 cherry tomatoes; cut in half
1/2 Cup(s) dry white wine
3 sprigs fresh basil; roughly chopped |
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