Wild-Caught Tuna with White Wine, Olive Oil, Herbs and Lemon Zest on White Polenta
Sale on gorgeous wild-caught tuna.
Cold night.
Wishing we were in Italy.
Aha!!!
In a sauté pan, I placed EVOO, minced onions, and minced garlic... let that cook on low for a few minutes (don’t brown the garlic). Then I added a handful of chopped rosemary, oregano, chives, and thyme (any mix of herbs you like would be fine) and a splash of white wine, and let it simmer until it had reduced just a bit.
Then I added smallish (1-inch) chunks of the tuna and cooked it until the tuna was almost but not quite cooked through (I prefer tuna very pink in the center). I tasted for salt and pepper, decided it needed a bit of final seasoning, added a splash of lemon juice and the zest of that lemon, turned off the heat, and served it over soft white polenta...
