To add a little excitement to the dinner table, try this recipe with shark or swordfish, too!
2 pounds fresh tuna steak
2 red onions
3 cloves garlic
5 fresh plum tomatoes
4 medium potatoes
6 tablespoons olive oil
½ teaspoon cayenne pepper
2 tablespoons chopped parsley
2 bay leaves
½ cup dry white wine
1 cup Fish Stock (see recipe on page 114)
Fresh-cracked black pepper, to taste
Salt, to taste
Preheat oven to 350°.
Cut the tuna into cubes. Chop the onions and mince the garlic. Peel and chop the tomatoes (see “A Quick Tip on Peeling Tomatoes,” page 75). Cut the pimientos into strips. Cube the potatoes.
Heat the oil in a medium-size sauté pan; sauté the onions and garlic until tender.
Add the tuna, and lightly brown. Add the tomatoes, pimientos, cayenne, parsley, and bay leaves Then immediately add the wine, stock, and potatoes. Transfer to a casserole dish and bake, covered, for approximately 1 hour. Remove the bay leaves and season with salt and pepper before serving.