Tuscan Chianti Balsamic Glazed Tuna Steaks
I developed this dish with the help of an Italian friend. I love Italian food because it is so colourful, full of flavours and natural goodness. Apart from pizza and pasta, I love all the fish and meat dishes. The combination of fresh tomatoes and sweet basils bring out the flavour of the glazed tuna steaks.
2 pieces Tuna fish steaks
4 tablespoon balsamic vinegar reduction
100 ml Chianti wine
1/2 teaspoon Brown sugar
a handful of sweet basil leaves
6 cherry tomatoes (cut into halves)
1/2 teaspoon crushed red pepper flakes
1 clove garlic (chopped)
2 tablespoon olive oil
1 tablespoon grated Parmesan cheese
Salt and pepper
1. Marinade the tuna steaks in chopped garlic, balsamic vinegar, Chianti wine and brown sugar for 1 to 2 hours.
2. Remove the tuna from the marinade. Dry with kitchen towel.
3. Heat the olive oil in a large heavy base frying pan. Fry tuna steaks 3-4 minutes on each side.
4. Add in the cherry tomatoes and sizzle for 2 minutes. Add in the basil leaves and the crushed pepper flakes.