Tuna with Olives and Parsley: A Mediterranean Delight
Serves 4 #STARFineFoods Ingredients: 4 fresh tuna steaks 1 medium onion, diced 2 cloves of garlic, diced Parsley, chopped for garnish A dash of STAR Extra Virgin Olive Oil 2 medium ripe tomatoes, grated Salt and pepper, to taste 1/2 cup of STAR organic green olives, sliced 1/2 cup of dry white wine Instructions:In a pan with a drizzle of extra-virgin olive oil, sauté the finely chopped onion and garlic. Add the tomatoes, peeled and grated. Cover and cook over medium heat for 15 minutes.
Add the white wine and turn up the heat. Cook for 3 to 5 minutes. Add the sliced olives and parsley and cook for a few more minutes. Add salt and pepper to taste.
On a very hot griddle with a drizzle of extra-virgin olive oil, cook the tuna with a pinch of salt until it is golden on the outside but still raw on the inside.
Serve topped with the olive sauce, very hot, and garnish with parsley.
Ingredients
- 4 fresh tuna steaks
- 1 medium onion, diced
- 2 cloves of garlic, diced
- Parsley, chopped for garnish
- A dash of STAR Extra Virgin Olive Oil
- 2 medium ripe tomatoes, grated
- Salt and pepper, to taste
- 1/2 cup of STAR organic green olives, sliced
- 1/2 cup of dry white wine
Instructions
In a pan with a drizzle of extra-virgin olive oil, sauté the finely chopped onion and garlic. Add the tomatoes, peeled and grated. Cover and cook over medium heat for 15 minutes.
Add the white wine and turn up the heat. Cook for 3 to 5 minutes. Add the sliced olives and parsley and cook for a few more minutes. Add salt and pepper to taste.
On a very hot griddle with a drizzle of extra-virgin olive oil, cook the tuna with a pinch of salt until it is golden on the outside but still raw on the inside.
Serve topped with the olive sauce, very hot, and garnish with parsley.
In a pan with a drizzle of extra-virgin olive oil, sauté the finely chopped onion and garlic. Add the tomatoes, peeled and grated. Cover and cook over medium heat for 15 minutes.
Add the white wine and turn up the heat. Cook for 3 to 5 minutes. Add the sliced olives and parsley and cook for a few more minutes. Add salt and pepper to taste.
On a very hot griddle with a drizzle of extra-virgin olive oil, cook the tuna with a pinch of salt until it is golden on the outside but still raw on the inside.
Serve topped with the olive sauce, very hot, and garnish with parsley.
Total Time: 25 minutes
Serves: 4
