Pan fried tuna steaks with prosecco and parsley – Livornese tuna

Delicious ‘Livornese’ tuna recipe from my friend Andrea. He made this for a Tuscany themed lunch we organized at his place and it came out just great. Adding cinnamon gives this recipe a kick and works wonders with the effervescence of the Prosecco. Definitely a must try!

Ingredients:

• 4 tuna steaks
• 1 red onion
• Prosecco or cava
• A handful white flour
• Fresh parsley
• Capers
• Cinnamon
• Thyme
• Salt and pepper
• Extra virgin olive oil
• Slice of lemon (to serve)

Cooking instructions

1. Coat tuna steaks in flour
2. Finely chop onion and parsely and gently fry both in olive oil
3. Brown tuna steaks on both sides until golden
4. Add prosecco or cava, let the alcohol evaporate
5. Add capers and spices, season with salt and pepper
6. Cover with lid and cook for 15 to 20 minutes
7. Serve with a lug of olive oil and a slice of lemon.

Which wine? Try this pan-fried tuna recipe with a glass of Malvira Roero Arneis 2010, from the north-western Piedmont region of Italy. This elegant, crisp white whine features a very unique flavor that enhances the tuna’s.