3 small tuna steaks (about 12 oz. total)
1/4 tsp dried parsley flakes
Sprinkle the tuna on both sides with salt and let sit for 10 minutes. In a dish, beat together the eggs and parsley.
Pour oil into a skillet to a depth of 1/8th inch and heat. Spread a light coating of honey on each side of the tuna steaks, dust with flour, then coat with the egg mixture and transfer directly to skillet. Cook over medium-high heat, turning once, until the coating is golden and the tuna cooked to taste, 5 to 8 minutes.
Notes: I've made two other recipes from this same cookbook and was very pleased with them. This one was no exception. I was after something a bit different to try with tuna steaks because I've been a bit stuck on them lately, as one can see by many of the recent new recipes I've tried. On first reading this recipe, I admit I was skeptical. It just seemed an unlikely match. But it was really lovely. I cooked the tuna a bit less as I like mine on the rare side, about 2 1/2 minutes per side.
The recipe recommends trying the same method with tuna cut into 1-inch cubes instead of steaks for tapas. I have my eye on a tapas cookbook, and think if I get it that I might try to also adapt this one.Posted by Jennifer at February 16, 2007 6:37 PM | TrackBack