Saturday, April 5, 2008

Tuna with Celery, Capers and Olives

This is a Sicilian dish from Paula Wolfert's The Slow Mediterranean Kitchen: Recipes for the Passionate Cook. The tuna is dusted with seasoned flour and seared. The celery is then cooked with the garlic. The tuna is added back to the pan with the capers, olives and some vinegar and then just barely cooked. The dish is served at room temperature. This was very simple and very good.

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