If you don’t have Chianti, try to substitute another dry and light-to-medium-bodied red wine, ideally San-Giovese-based, but you can also use a good dry Merlot, Siraz or a Rioja/Tempranillo.
Drunk Tuscan Tuna Steaks
Servings
4 Servings
Ingredients
- 4 tuna steaks about 1/2 pound each
- 3 tablespoons extra-virgin olive oil
- 2-3 tablespoons potato starch
- 3 garlic cloves peeled & slightly pressed
- 1 medium onion very finely chopped
- 1-2 tablespoons finely chopped fresh parsley
- 1 cup Chianti possibly young
- Salt and pepper
Instructions
- Heat the oil in a large skillet.
- Add the minced onion and the whole cloves of garlic.
- Dredge the tuna steaks in potato starch and sprinkle with salt and pepper.
- Once the garlic cloves are golden, discard them and add the tuna steaks into the skillet with the minced onion and parsley.
- Allow to cook for a couple of minutes on each side. Add the wine and cook for about 15 more minutes, turning once.
- Serve accompanied by its thick wine sauce and some more fresh parsley.
- As seen in the Joy of Kosher with Jamie Geller MagazinePassover (Spring) 2014
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so this recipe sounds really delicious also. But again,I wanted it for Passover ut the recipe won’t print out