Tonno con peperoni
Tuna steaks with red peppers
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- 2 400 g (14 oz) tuna steaks
- 400 g (14 oz) red peppers
- 40 g (1 1/2 oz) fresh young onion, sliced
- A bunch of fresh parsley, finely chopped
- A pinch of oregano
- 1 garlic clove, if you like
- 3 tablespoons extra virgin olive oil
- Salt
- Pepper, if you like
- Time:
preparation: 20 minutes
cooking: 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 464 (kCal) 24 % GDA (*) - 1941 (kJ)
Protein: 40.8 (g) 82 % GDA
Total fat: 30.2 (g) 44 % GDA
Total carbohydrate: 8.0 (g) 3 % GDA
Sugars: 8.0 (g) 9 % GDA
We tasted this recipe in one of our holydays in Sardinia. We propose our version.
Clean and wash the peppers; pat dry with absorbent kitchen paper and cut them into thin strips.
Leave the pepper strips fry lightly in the olive oil in a non-stick frying pan, on a low flame, for about 10 minutes, stirring frequently.
Then add the onion slices, oregano and garlic (if you like). We prefer not to use garlic not to cover the real taste of tuna and peppers.
Cook for other 5 minutes.
At this point remove the vegetables from the pan with a skimming ladle and cook the tuna steaks in the fat of vegetables. Time cooking can vary from 10 to 15 minutes according to the thickness of the steaks. Turn over the steaks one or two times. Just before switching off the gas add the parsley and season to taste with salt and pepper.
Serve the fish warm.
Note
- - Use 1 or 2 tablespoons of dried parsley if you have no time to prepare fresh parsley
What's the right wine ?
Our suggestion is: Rapitalà Rosato (rosé wine from Sicily-Italy)
The author Loretta Sebastiani lives in Italy (IT)
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