

Fish
Anchovy and Tomato Open Tart
Mackerel with Cranberries
Mackerel & Fennel Ragout
Whole Spiced Sea Bass
Goujons
Grey Mullet with Soy and Spice
Jewish Fried Fish
Oriental Style Sea Bream
Fresh Salmon Fishcakes
Saloona - Spiced Fish (Salmon)
Simple Salmon Parcels with Orange
Smoked Salmon Pasta
Smoked Salmon Soufflé
Tilapia baked with Peppers
Tuna with Sherry Sauce
Sweet Yom Tov Fish in the Italian Tradition
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Serves 6
6 fillets of tuna about 200-225g (7-8oz) each
2 garlic cloves, crushed to a paste with salt
1/4 bottle of medium-dry sherry
4 tablespoons olive oil
3 large Spanish onions, thinly sliced
Small bunch fresh flat-leaf parsley, roughly chopped
1 lemon, quartered
Sea salt and black pepper
Rub the tuna with the garlic paste and pour over enough sherry to cover, then grind on some black pepper leave in the fridge for a couple of hours to marinade. Remove the tuna from the marinade and set to one side
Heat the olive oil in a frying pan over a medium heat, add the onion and a pinch of salt and soften for about 20 minutes, turning occasionally so that they caramelise slightly Pour off any excess oil, add the marinade and bring to the boil, then allow to simmer until the alcohol evaporates and the sauce reduces by half. Turn the sauce down and keep warm; when you are ready to serve stir butter.
When the above sauce is nearly ready heat a clean dry frying or griddle pan. Rub the tuna with a little olive oil. Cook according to taste - ie seared (1-2 minutes each side) or medium (3-4 minutes each side) or well done (5-6 minutes each side) serve with the sauce and the parsley sprinkled over the top.
This is very good served atop plain boiled saffron rice to sop up the sauce with an accompaniment of green beans with toasted sesame seeds