Pan-Seared Tuna with Fresh Tomato and Bay Leaves

Name: Pan-Seared Tuna with Fresh Tomato and Bay Leaves (Tonno Fresco al Pomodoro e Alloro)
Total time: 45 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 tablespoons dry white wine; 1 tablespoon red wine vinegar; 4 tablespoons extra virgin olive oil; 3 to 4 sprigs flat-leaf Italian parsley; 1½ pounds tuna steaks, about ¾ inch thick; 2 bay leaves; 12 ounces ripe tomatoes; 1 large yellow onion; Freshly ground black pepper; Salt

Tonno Fresco al Pomodoro e Alloro

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

1 large yellow onion
4 tablespoons extra virgin olive oil
1½ pounds

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Peel, halve, and thinly slice the onion crosswise.
Put 2 tablespoons of the olive oil in a skillet large enough to hold the tuna in a single layer and place it over medium-high heat. Season the tuna on both sides with salt and pepper. When the oil is very hot, put the