(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 2TUNA RECIPES >>>>>>> >  Tuna with Balsamic Vinegar



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



(Thon au Vinaigre de Balsamique)
Recipe from The Saint Tropez Diet
Serving Size: One 5-ounce tuna fillet
Yield: 4 servings


• Four 5-ounce tuna fillets
• 2 tablespoons olive oil
• 1 1/2 cups balsamic vinegar
• 1 shallot, minced
• 1 large garlic clove, minced
• 1 tablespoon honey
• 1 cup pearl onions
• 2 tablespoons fresh parsley, minced
• Salt and pepper to taste


Preheat the broiler.

Blanch the pearl onions in boiling water for 2 minutes. Strain, cool, and peel.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pearl onions and brown. Add the vinegar, shallot, garlic, honey, and reduce by half.

Meanwhile place the fillets on a greased baking pan. Brush olive oil over the fish and sprinkle with pepper. Broil for 3 to 4 minutes. Turn over, brush with oil, and continue to cook for a few minutes or until the flesh starts to flake.

Place the fish in a serving platter and sprinkle a little salt. Add the pearl onions and pour over the sauce.

    Notes: The fish and vegetables may be refrigerated separately up to 2 days.
    The fish and vegetables may be frozen separately up to 1 month.

    Wine Suggestion: Chardonnay from California or Australia or a mild Pinot Noir.

Per Serving: 319 Cal (38% from Fat, 42% from Protein, 20% from Carb); 34 g Protein; 14 g Tot Fat; 3 g Sat Fat; 7 g Mono Fat; 16 g Carb; 1 g Fiber; 12 g Sugar; 33 mg Calcium; 2 mg Iron; 60 mg Sodium; 54 mg Cholesterol (fish)


  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages