Tuna with Tomatoes and Bay Leaves

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            FOOD FUNNY
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Thanks to Anna Welander for this one:

Most turkeys taste better the day after. My mother's tasted
better the day before. - Rita Rudner, comedian

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            TODAY'S RECIPE
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Many Italian-Americans are surprised at the quantity and variety
of seafood they find when they go to Italy because it is much more
abundant and affordable than it is here. Here fresh tuna is the
main act in our week of Italian classics.

Tuna with Tomatoes and Bay Leaves (Tonno al Pomodoro
e Alloro)

3 Tbs (45 ml) extra-virgin olive oil
4-6 tuna steaks, about 6 oz (170 g) each, and
about 3/4 inch (2 cm) thick
Salt and freshly ground pepper to taste
1 large onion, thinly sliced
2-3 large tomatoes, seeded and coarsely chopped
3 bay (laurel) leaves
1/4 cup (60 ml) dry white wine
1 Tbs (15 ml) red wine vinegar
Chopped parsley for garnish

Heat the oil in a large skillet over high heat. Season the tuna steaks
on both sides with salt and pepper and cook just long enough to
lightly brown on both sides, about 1 minute per side. Transfer the
tuna to a plate and set aside. Reduce the heat to medium and add
the onion to the skillet. Saute until tender and lightly browned, about
10 minutes. Add the tomatoes, bay leaves, wine, and vinegar and
cook uncovered until the tomatoes have formed a thick sauce, 10
to 15 minutes. Return the tuna to the pan and cook covered until
the tuna is done to the degree of doneness you prefer, 2 to 3 minutes
for medium rare, or 8 to 10 minutes for well done. Garnish with
chopped parsley. Serves 4 to 6.
Received on Thu Nov 23 07:50:02 2006