New York City Chefs Daily Recipe for 12/11/2001 : Recipe for Tuna Baked with Olives and Onions
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Tuna Baked with Olives and Onions 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 12/11/2001 : Recipe for Tuna Baked with Olives and Onions
"Tuna Baked with Olives and Onions"

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"As we graze it grows"

3 tablespoons extra virgin olive oil
2 large onions, thinly sliced
2 garlic cloves, minced
1 pound oil cured black olives, loose or jarred, pitted
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 tuna steaks, cut 3/4 inch thick, weighing 6 to 8 ounces each
2 teaspoons minced fresh parsley

Preheat the oven to 350 degrees.  In a medium frying pan, heat 2 tablespoons olive oil over medium  heat.  Add onion and garlic, cook, stirring occasionally, 10 to 12 minutes, or until onions are soft but not browned.  Add olives, vinegar, oregano, salt, and pepper. Cook, stirring 2 minutes.  Brush a 13 x 9 inch baking dish with remaining 1 tablespoon olive oil and place tuna in dish.  Spoon sauce over tuna. Cover with foil and bake 15 to 20 minutes, or until fish is opaque throughout but still moist.  Sprinkle with parsley.  Serves 4.
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