If you don’t have Chianti, try to substitute another dry and light-to-medium-bodied red wine, ideally San-Giovese-based, but you can also use a good dry Merlot, Siraz or a Rioja/Tempranillo.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 tuna steaks about 1/2 pound each
- 3 tablespoons extra-virgin olive oil
- 2-3 tablespoons potato starch
- 3 garlic cloves, peeled & slightly pressed
- 1 medium onion, very finely chopped
- 1-2 tablespoons finely chopped fresh parsley
- 1 cup Chianti (possibly young)
- Salt and pepper
1. Heat the oil in a large skillet.
2. Add the minced onion and the whole cloves of garlic.
3. Dredge the tuna steaks in potato starch and sprinkle with salt and pepper.
4. Once the garlic cloves are golden, discard them and add the tuna steaks into the skillet with the minced onion and parsley.
5. Allow to cook for a couple of minutes on each side. Add the wine and cook for about 15 more minutes, turning once.
6. Serve accompanied by its thick wine sauce and some more fresh parsley.