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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe for tuna stewed with tomatoes is from Favigiana area in Sicily.The recipe calls for sun-ripened tomatoes or if not sun or vine ripened use canned tomatoes. Hope you enjoy it. Ingredients:
6 slices fresh tuna (3/4inch thick) |
1/2 cup breadcrumbs |
1/4 cup capers, rinsed |
2 ounces green olives |
1/4 cup fresh parsley or 1/4 cup fresh mint, minced |
olive oil |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Using a large oven-proof skillet; arrange the tuna slices evenly over the bottom of the skillet and sprinkle them with the tomatoes,capers and olives.
3. Add just enough WATER to cover the fish and cook over high heat until the liquid is almost evaporated.
4. Sprinkle the bread crumbs minced herbs, salt & pepper over the fish, dribble a little olive oil over it; Bake for 10 to 15 minutes.
5. Adjust seasoning, spoon tomato mixture over the fish and serve it from the pan.
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