Stove Top Fresh Tuna Stew
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
In a deep skillet heat the olive oil
2
Add the onion and saute for a few minutes
3
Add the garlic and 2 tablespoons of the wine
4
Cover and cook for a few minutes or until tender
5
Add the anchovies and remaining wine and evaporate until reduced by half
6
Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots
7
When the rice and carrots are almost done, add the tuna to the tomatoes, cover and simmer 2 to 3 minutes just to warm through (you want the interior rare or the dish will taste as if you used canned tuna)
8
Uncover the skillet, add the capers and black olives and adjust the seasoning
9
Remove the skillet from the heat and stir in the basil
10
Serve over rice and carrots and garnish with pine nuts