Tuna with Mint, Garlic, Tomatoes, and White Wine
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Tuna with Mint, Garlic, Tomatoes, and White Wine
Ingredients
- Pompano fillet - 28.2 oz
- Mint Leaves - 8 pieces
- Garlic - 4 cloves
- Ground Black Pepper - to taste
- Ocean salt - to taste
- Olive Oil - 8 tablespoons
- Dry White Wine - 4 fl oz
- Onion - 1 head
- Tomatoes - 17.6 oz
Step by Step guide
Step 1
Finely chop the onion. Pour boiling water over the tomatoes, remove the skin, cut them in half, and remove the seeds.
Step 2
Blend the onion and tomatoes to make a puree.
Step 3
Cut the tuna fillet into 2-3 pieces. Make small cuts in the tuna and stuff it with finely chopped garlic and mint leaves. Sprinkle the fish with salt and black pepper to taste.
Step 4
In a deep skillet or heavy-bottomed pot, heat the olive oil over medium heat. Place the pieces of fish in the hot oil and lightly fry on both sides.
Step 5
When the fish is covered with a thin golden crust, pour the white wine into the skillet, bring to a boil, and cook until the wine has completely evaporated.
Step 6
Pour the tomato puree over the fish and simmer covered until cooked through (about 10-15 minutes).
Step 7
Remove the cooked fish from the heat, let it cool slightly, and cut into serving slices. Serve with the tomato sauce in which it was stewed. As a side dish - pasta, arugula, or leaf salad.
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