Wednesday, February 3, 2010

Tuna with Wine, Tomatoes, and Herbs

I saw this at Eat, Move, Thrive

(Tuna with Wine, Tomatoes, and Herbs)

3lbs Tuna Steaks, Very Fresh, Sashimi grade if possible

Sea Salt (Optional if Strictly Paleo)

Freshly Ground Black Pepper

6 Tbsp. Olive Oil

1 Cup Finely Chopped Onion

3lbs Tomatoes, blanched, peeled seeded and chopped

2 Cloves Garlic, minced

1/2 tsp. Dried Oregano

1/4 tsp. Dried Thyme

1Cup Dry White Wine

1 Tbsp Tomato Paste

3 Tbsp Chopped Flat Leaf Parsley

Warm your oven (175 deg. F or your oven's lowest setting). Season the steaks with pepper and salt (if using). In a heavy skillet, sear the tuna quickly in olive oil over high heat then transfer to a cookie sheet or Pyrex dish in the oven to keep warm. Reduce the heat under the skillet to medium, add the onion, and cook until softened but not browned. Stir in the tomatoes, garlic, and dried herbs. Reduce to a simmer and let bubble away for 5-10 minutes or until the sauce becomes rather thick. Increase the heat to high, add the wine and tomato paste and reduce until the sauce is once again quite thick. Taste the sauce and correct for seasoning. Plate the tuna steaks, spoon the sauce generously over each steak, and garnish with parsley.

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