Tuna Steaks Provencal
By Punky Brewster
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Ingredients
- 10 oz fresh tuna
- 3 tomatoes
- 1 clove of garlic
- 1/4-1/2 cup of white wine
- 2 teaspoon thyme
- 2 teaspoon rosemary
Details
Servings 2
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Finely chop the garlic, and saute over high heat in a tablespoon of olive oil.
Step 2
Add tuna, salt, pepper, and add half the herbs.
Step 3
When one side is cooked, turn the tuna, salt, pepper, and add the remaining herbs.
Step 4
Remove seeds and dice the tomatoes.
Step 5
Deglaze pan with white wine, wait until the wine has evaporated, then reduce heat to low.
Step 6
Add tomatoes and simmer 45 minutes, covered. Serve hot.
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Chef Tips and Tricks
You're watching: VIDEO: Tarte Tatin with Cherry Tomatoes
VIDEO: Tarte Tatin with Cherry Tomatoes
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
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