Favignana Tuna RecipeOrigin: Italy Period: Traditional |
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This is a classic Sicilian recipe for locally-caught tuna named after the largest of the Aegadian Islands, an archipelago off the western coast of Sicily. Ingredients:
800g tuna steak Favignana Tuna Preparation:Method:Wash the tuna then pat dry. Combine the garlic, salt, black pepper, chilli and mixed spice in a bowl then use to rub all over the fish. Cover and set aside to marinate for 10 minutes. Heat the olive oil in a pan and use to fry the tuna until well browned on all sides. Add the wine and increase the heat. Continue cooking until almost all the wine has evaporated then add the chopped tomatoes. Season with salt, black pepper and a pinch of chilli pepper then cook over low heat, basting the tuna occasionally with the pan juices, until the tomatoes have reduced to a sauce and the tuna is cooked to your liking (about 20 minutes). Turn the tuna half way through. Transfer the tuna to a serving dish, pour the sauce over the top then cut the fish into four portions and serve. |
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