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1/1 Photo of Fried Tuna With Honey (Atun Frito Con Miel)
My favorite way to prepare tuna steaks is from the cookbook, ONE POT SPANISH, by the late Penelope Casas. A Greek-American writer from Queens, she helped introduce Americans to Spanish cuisine in the 80s. Sadly, she passed away in August, 2013, at the age of 70, following complications of treatment for leukemia. In this recipe she suggests cutting the tuna into 1 inch cubes for a tapa. As a sidebar, thanks to Chef Casas, I learned to add more depth to paella by serving it with a dollop of garlicky and pungent aioli.
Units: US | Metric
Serving Size: 1 (182 g)
Servings Per Recipe: 4