Italian Crusted Tuna with Mushroom Tomato Ragout
Recipe for 4
4 6-8 oz. tuna steaks
1/2 cup canola oil (or any cooking oil)
1 cup grated parmesan cheese
2 generous tablespoons granulated garlic
2 generous tablespoons Italian seasoning
1/2 cup all purpose flour
2 eggs
1 cup milk
1 package button mushrooms sliced
1 can diced tomatoes drained (or 2 fresh tomatoes diced)
1 small onion cut in half and then sliced
1/2 cup white wine
Start by mixing the eggs and milk. Then add the fish to this mixture and put it back into the refrigerator. Let it soak for at least 30 minutes.
Prepare coating by adding dry ingredients, being sure to mix thoroughly. Pull the fish out of refrigerator, and add to dry mix. Pat coating on the fish, and let it sit in the mix while the pan gets hot.
Using medium-high heat, look for the oil to start to thin (just before smoking); however, make sure you keep the temperature from going past the smoking point. Usually your burner will be set around 7 or medium-high.
Add fish to pan and let it cook approximately four minutes. Turn over and look for a golden brown color. Continue for four more minutes on the second side. This should create a nice medium tuna steak.
If you like medium-rare, cook for three minutes on each side. When cooking tuna, generally I tell people to cook it like they like their steak.
The fish should be firm to touch.
Now pull the fish from the pan. While the pan is still hot, add onion, mushrooms, and tomatoes. Then let sauté for two minutes.
Next add white wine and continue cooking for approximately three minutes. When ragout is ready, top the fish.
This is a good combination and goes well with mashed potatoes and asparagus.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
