La Villa delle Sorelle

Toronaean Shark or Tuna

from the book "The Classical Cookbook"
Prepared by Gwenhwyfar Dinas Emrys and Cristiana inghen Mec-Bead
Served at Pennsic
August 2003

12 Shark or Tuna Steaks, each weighing about 4 oz
9 TBSP extra-Virgin Olive Oil
6 Tsp Ground Cumin
6 Tsp Chopped fresh or dried mixed herbs
(Parsley, Oregano, Coriander, Mint)
1 tsp Salt

Brush the steaks with olive oil. Combine the cumin, herbs and salt in one bowl. Press a little of this mixture on both sides of each steak and fry them in a little olive oil for 6-8 minutes on each side until they are golden-brown.

Serves 12

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