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| 1/2 Tasse | white wine |
| 2 Esslöffel | thyme leaves fresh |
| 2 Esslöffel | Sherry vinegar |
| 6 Esslöffel | Extra-virgin olive oil; divided |
| 1 Esslöffel | paprika hot |
| 1 Esslöffel | salt |
| 1 1/2 x ca. 450 g | tuna fresh |
| | (may substitute swordfish or mako shark) |
| 1/2 Tasse | Flour; for dredging |
| | salt |
| | black pepper freshly ground |
| 1/2 Esslöffel | Freshly-ground cumin |
| 1 Teelöffel | Saffron threads |
| 1 mittel | Spanish onion; finely minced |
| | Garlic cloves finely minced |
| 1 | Green bell pepper; seeded, and |
| | Cut into 1/8" brunoise |
| 1 | Tomato; peeled, seeded, |
| | And cut into 1/4" dice |
| 1 Tasse | Dry Mantanilla sherry |
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In a large mixing bowl, stir together wine, thyme, vinegar, 2 tablespoons of the olive oil, paprika and salt. Cut fish into 1/2-inch thick medallions, place in a bowl and stir gently but thoroughly and allow to marinate 1 hour. Remove fish from marinade and pat dry. Dust with flour and season with salt and pepper. Reserve marinade for later. Heat remaining oil in a 12-inch saute pan over medium-high heat until just smoking. Add tuna pieces 4 to 5 at a time and cook in batches until golden brown on both sides and remove to a plate. Add cumin, saffron, onion, garlic and bell pepper to the pan and cook until softened, about 10 to 12 minutes. Add tomato, sherry and reserved marinade and bring to a boil. Add cooked tuna pieces, simmer 10 minutes and serve. This recipe yields 4 main course servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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