New York City Chefs Daily Recipe for 11/01/2001 : Recipe for Tuna with Tomato Stew
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Tuna with Tomato Stew recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/01/2001 : Recipe for Tuna with Tomato Stew
"Tuna with Tomato Stew"

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"As we graze it grows"

12 baby onions, peeled
2 pounds ripe tomatoes
1 1/2 pounds fresh tuna
3 tablespoons olive oil
2 garlic cloves, crushed
3 tablespoons chopped fresh herbs
2 bay leaves
1/2 teaspoon sugar
2 tablespoons sun dried tomato paste
2/3 cup dry white wine
Salt and ground black pepper
Baby courgettes and fresh herbs, to garnish

Leave the onions whole and cook in a pan of boiling water for 4 to 5 minutes until softened. Drain. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop roughly. Cut the tuna into 1 inch chunks.  Heat the oil in a large frying or sauté pan and quickly fry the tuna until browned.  Drain.  Add the onions, garlic, tomatoes, chopped herbs, bay leaves, sugar, tomato paste and wine and bring to a boil, breaking up the tomatoes with a spoon.  Reduce the heat and simmer gently for 5 minutes.  Return the fish to the pan and cook for a further 5 minutes.  Season, and serve, garnished with baby courgettes and fresh herbs. Serves 4.
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