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Tuscan Chianti Balsamic Glazed Tuna Steaks
I developed this dish with the help of an Italian
friend. I love Italian food because it is so colourful, full of flavours and
natural goodness. Apart from pizza and pasta, I love all the fish and meat
dishes. The combination of fresh tomatoes and sweet basils bring out the flavour of the glazed tuna steaks.
Serves 2
2 pieces Tuna fish steaks
4 tablespoon balsamic vinegar reduction
100 ml Chianti wine
1/2 teaspoon Brown sugar
a handful of sweet basil leaves
6 cherry tomatoes (cut into halves)
1/2 teaspoon crushed red pepper flakes
1 clove garlic (chopped)
2 tablespoon olive oil
1 tablespoon grated Parmesan cheese
Salt and pepper
1.
Marinade the tuna steaks in chopped garlic, balsamic
vinegar, Chianti wine and brown sugar for 1 to 2 hours.
2.
Remove the tuna from the marinade. Dry with kitchen
towel.
3.
Heat the olive oil in a large heavy base frying pan.
Fry tuna steaks 3-4 minutes on each side.
4.
Add in the cherry tomatoes and sizzle for 2 minutes.
Add in the basil leaves and the crushed pepper flakes.
