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Tuna Steaks with Balsamic Vinegar
fresh tuna, ideally from the Adriatic sea
balsamic vinegar to taste
extra virgin olive oil
breadcrumbs
salt
The tuna should be cut into steaks about a finger and a half thick. Salt
the tuna lightly, coat with a thin layer of olive oil, and lightly cover
with bread crumbs. Heat a grill to moderate heat and lay the slices of fish
on it. Cook until the bread crumbs are golden, turning once in a while.
During the cooking process, sprinkle a few drops of balsamic vinegar
repeatedly on the slices. Be careful not to overcook or the tuna will
become dry. You may add additional balsamic vinegar to taste when the fish
is served.
Wine recommendation: Verdicchio of Matelica or, preferably, Tristo of Montesecco
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