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  • Trancia di Tonno (Sicily)
    Recipe contributed by Lenore Chicka
    • 1 tuna steak, sliced about 3/4-inch thick
    • 1 C. potatoes, thinly sliced
    • 1 C. wine
    • 1/4 parsley, chopped
    • 1/2 C. flour
    • 1 small onion, chopped
    • Mint
    With this recipe, we recall the Arab origins of Sicily. Cut fresh tuna steak slices about of an inch thick. Let them soak in red wine a few minutes, then coat with flour. Arrange the tuna steaks in a buttered pan. Place a few fresh mint leaves on top. Add finely chopped onion and a bit of chopped parsley. Cover the tuna with a layer of potatoes sliced as thin as possible. Add salt and pepper. Pour in the wine in which the tuna was soaked, add just a little water (pochissima), cover, and cook over a very low flame for 20 to 25 minutes or until the potatoes become creamy. Continually shake the pan.

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