Tuna with Olives and Parsley: A Mediterranean Delight
Serves 4 #STARFineFoods Ingredients: 4 fresh tuna steaks 1 medium onion 2 cloves of garlic Parsley A dash of STAR Extra Virgin Olive Oil 2 medium ripe tomatoes Salt and pepper 3.5 oz STAR organic green olives 2.7 oz 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 a little bit of parsley.
Ingredients
- 4 fresh tuna steaks
- 1 medium onion
- 2 cloves of garlic
- Parsley
- A dash of STAR Extra Virgin Olive Oil
- 2 medium ripe tomatoes
- Salt and pepper
- 3.5 oz STAR organic green olives
- 2.7 oz 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 a little bit of 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 a little bit of parsley.
Total Time: 25 minutes
Serves: 4
