INGREDIENTS
1/4 cup olive oil
2 medium onions, thinly sliced
2 jalapeno peppers, deveined, seeded and minced
1 lb. tuna steak
Flour for dredging
Salt and pepper to taste
2 TBSP. red wine vinegar
1/3 cup dry white wine
Minced parsley for garnish
DIRECTIONS
Heat the oil in a covered 12-inch nonstick skillet over medium-low heat.
Add the onions and jalapenos and cook, stirring occasionally until the onions wilt.
Remove from the pan.
Dredge the tuna in flour and raise the heat to high.
Brown the tuna on both sides in the same skillet, about 4 minutes.
Return the onions and peppers to the pan and add the salt, pepper, vinegar and wine.
Cover, turn the heat to low and cook 5 minutes.
Remove the tuna and reduce the sauce if necessary.
Spoon the sauce over the tuna, garnish with the parsley and serve.
Serves 2-3.
