Saturday, 21 July 2012

Tuscan Chianti Balsamic Glazed Tuna Steaks

"I want to win a week in one of your Tuscany villas!"

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.

5.      Add in the marinade and sizzle into a thick syrupy glaze. Season with salt and pepper. Sprinkle the top of the tuna steaks with grated Parmesan cheese and melt the cheese under a grill.

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