Steaks with Balsamic Vinegar
is one of the recipes that has been provided by
Shirley Cline from San Fransisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
is a recipe I have on file that I've never tried
yet. I wanted to tell you that a real good
Balsamic (expensive) is fantastic for drizzling
on recipes. I have a $75 bottle that I use just
for special occasions. You can certainly tell
the difference just like wine. Of course, the
more aged it is, the better it is".
tuna, ideally from the Adriatic sea
Balsamic vinegar to taste
Extra virgin olive oil
tuna should be cut into steaks about a finger
and a half thick.
the tuna lightly, coat with a thin layer of
olive oil, and lightly cover with bread crumbs.
a grill to moderate heat and lay the slices
of fish on it. Cook until the bread crumbs are
golden, turning once in a while.
the cooking process, sprinkle a few drops of
balsamic vinegar repeatedly on the slices.
careful not to overcook or the tuna will become
dry. You may add additional balsamic vinegar
to taste when the fish is served.