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Tuna Basquese

4 x 225g (8oz). fillets of Tuna
2 tbs. Olive Oil
2 Green Peppers chopped
450g (1 lb.) Tomatoes
2 tsps. Paprika
1 Tbs. Chopped Fresh Parsley
1 Tsp chopped fresh Thyme
1 Glass White wine


Heat the oil in a large non stick pan.
Sear the Tuna fillets on both sides and put to one side.
Turn the heat down in the pan and add the peppers.
Fry these on a medium heat until soft.
Sprinkle over the paprika and the herbs.
Chop the tomatoes roughly and add to the pan.
Once these are mushy add the white wine.
Slip the Tuna fillets back into the pan ,
Turn down the heat and simmer in the sauce for 45 mts.
(Tuna can be very dry and must be eaten either rare or after slow cooking in a sauce)

Serve this with rice or plain boiled potatoes.



June 26, 2006 08:41 AM | 0 Comments
  Martin Dwyer
Consultant Chef