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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me fir
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THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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Tuna with Gluten Free Sherry Sauce


Serves 6

6 fillets of tuna about 200-225g (7-8oz) each
2 garlic cloves, crushed to a paste with salt
1/4 bottle of medium-dry kosher sherry (or red wine)
4 tablespoons olive oil
3 large Spanish onions, thinly sliced
Small bunch fresh flat-leaf parsley, roughly chopped
1 lemon, quartered
Sea salt and black pepper

Rub the tuna with the garlic paste and pour over enough sherry to cover, then grind on some black pepper leave in the fridge for a couple of hours to marinade. Remove the tuna from the marinade and set to one side

Heat the olive oil in a frying pan over a medium heat, add the onion and a pinch of salt and soften for about 20 minutes, turning occasionally so that they caramelise slightly Pour off any excess oil, add the marinade and bring to the boil, then allow to simmer until the alcohol evaporates and the sauce reduces by half. Turn the sauce down and keep warm; when you are ready to serve stir butter.

When the above sauce is nearly ready heat a clean dry frying or griddle pan. Season and rub the tuna with a little olive oil. Cook according to taste - ie seared (1-2 minutes each side) or medium (3-4 minutes each side) or well done (5-6 minutes each side) serve with the sauce and the parsley sprinkled over the top.

This is very good served on top plain boiled saffron rice to sop up the sauce with an accompaniment of green beans with toasted sesame seeds