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Tonno alla Evelina

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Description

Tuna Steaks as my mother Evelina used to make.

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Ingredients
  • 2 Tuna Steaks about 1" thick
  • 2 Cups - White mushrooms
  • 1/2 Cup - Diced pancetta
  • 1/4 - Small Capers
  • 1 Cup - White wine
  • 1 Medium onion
  • 1 Large carrot
  • 3 Stalks of celery
  • 3 Cloves of garlic
  • 3 Fillets of anchovies
  • 1 Peperoncino
  • EV olive oil
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Directions/Steps
  • In a large saute` pan add 1/4 cup of EV olive oil.
  • Add 3 cloves of garlic and saute`.
  • When the oil is hot add the anchovies and let saute`. They will quickly break up and almost liquefy.
  • Add the pancetta and let it color.
  • Chop the celery, the onion and the carrot into fine pieces and add to the pan.
  • Cut the mushrooms into slices and add to the pan.
  • Add the capers and the peperoncino... as desired and depending on how hot it is.
  • Move all the vegetables to one side and use the open space in the pan to sear the tuna steaks on both sides (3 minutes per side).
  • Add the wine and let the alcohol evaporate... about 5 minutes at high flame.
  • Serve and enjoy.

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