Delectable, healthy and simply elegant, Tonno Tiepido Chianti Cucina is a treat! Light enough for lunch or paired with warm crusty bread and a nice white wine, it is a most delicious dinner.
Tonno Tiepido Chianti Cucina
Tuna Tiepido In The Chianti Cucina Style
Adapted from
Cucina & Familigia
Joan Tropiano Tucci
and
Gianni Scappin
with Mimi Stanley Tucci
Ingredients
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 bunches arugula, stemmed and washed
Four 1-inch-thick tuna steaks
16 large shavings Parmesan cheese
In a small bowl, whisk together the vinegar, extra virgin olive oil, 3 tablespoons olive oil and salt and pepper to taste. Pour this dressing over the arugula and toss to distribute evenly. Arrange the arugula on a serving plate and set aside.
Season the tuna steaks with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large cast iron or heavy-bottomed skillet set over medium-high heat. When the oil is hot but not smoking, add the tuna and cook to sear each side, almost a minute per side. Remove to a cutting board and cut the tuna on the bias into 1/2-inch-thick slices. Arrange the tuna slices on top of the arugula. Lay the Parmesan shavings on top and serve immediately.
Follow Anne on twitter @AnneFretz and Instagram @AnneFretz
Tonno Tiepido Chianti Cucina
Tuna Tiepido In The Chianti Cucina Style
Adapted from
Cucina & Familigia
Joan Tropiano Tucci
and
Gianni Scappin
with Mimi Stanley Tucci
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 bunches arugula, stemmed and washed
Four 1-inch-thick tuna steaks
16 large shavings Parmesan cheese
In a small bowl, whisk together the vinegar, extra virgin olive oil, 3 tablespoons olive oil and salt and pepper to taste. Pour this dressing over the arugula and toss to distribute evenly. Arrange the arugula on a serving plate and set aside.
Season the tuna steaks with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large cast iron or heavy-bottomed skillet set over medium-high heat. When the oil is hot but not smoking, add the tuna and cook to sear each side, almost a minute per side. Remove to a cutting board and cut the tuna on the bias into 1/2-inch-thick slices. Arrange the tuna slices on top of the arugula. Lay the Parmesan shavings on top and serve immediately.
Follow Anne on twitter @AnneFretz and Instagram @AnneFretz
Comments
Post a Comment