Preparation:
Roll the tuna steaks in flour and pat off the excess.
Heat a large frying pan and add the oil. Pan-fry the fish over medium heat, about 1 to 2 minutes per side, and remove to a warm plate. Do not overcook.
Discard half the oil and return the pan to the heat. Add the onion, chicken stock, vinegar, and black pepper to taste. Sauté for about 5 minutes until the onion just becomes tender and the sauce reduces a bit. Add the parsley and salt to taste. Spoon the sauce over the warm fish and serve.
Comments: This dish is easy to prepare and simply delicious. But the tuna must be fresh.
Need I tell you not to overcook tuna? The center should be soft and moist, not dry and firm. |
