Stove Top Fresh Tuna Stew

Recipe Ingredients

1/4 cup	59ml	Olive oil
1		Onion - finely sliced
1		Garlic clove - sliced (large)
1/2 cup	118ml	Dry white wine
1		Anchovies - (2 oz) - minced
4 cups	250g / 8.8oz	Chopped seeded tomatoes
1/2 cup	118ml	Roasted red peppers (from the jar) - cut 1/4" strips
1 1/2 lbs	681g / 24oz	Fresh tuna - cut 1" dice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Nonpareil capers
1 tablespoon	15ml	Slivered Nicoise black olives
1/2 cup	20g / 0.7oz	Fresh basil leaves - (packed) - cut with scissors
1/2 cup	118ml	Toasted pine nuts - for garnish

Recipe Instructions

In a deep skillet heat the olive oil. Add the onion and saute for a few minutes. Add the garlic and 2 tablespoons of the wine. Cover and cook for a few minutes or until tender. Add the anchovies and remaining wine and evaporate until reduced by half.

Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots.

When the rice and carrots are almost done, add the tuna to the tomatoes, cover and simmer 2 to 3 minutes just to warm through (you want the interior rare or the dish will taste as if you used canned tuna).

Uncover the skillet, add the capers and black olives and adjust the seasoning. Remove the skillet from the heat and stir in the basil. Serve over "Yellow Rice And Carrots" (see recipe) and garnish with pine nuts.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6694) - - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.