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Sicilian Tuna

4 Tuna steaks -; (abt 6 oz ea)
1/2 c All-purpose flour
1/2 c Olive oil
1 Red onion; thinly sliced
1/4 c Chicken stock; fresh or canned
1 1/2 tb White wine vinegar
1 tb Fresh parsley; chopped
Freshly-ground black pepper; to taste
Salt; to taste

Roll the tuna steaks in flour and pat off the excess. Heat a large frying pan and add the oil. Pan-fry the fish over medium heat, about 1 to 2 minutes per side, and remove to a warm plate. Do not overcook. Discard half the oil and return the pan to the heat. Add the onion, chicken stock, vinegar, and black pepper to taste. Saute for about 5 minutes until the onion just becomes tender and the sauce reduces a bit. Add the parsley and salt to taste. Spoon the sauce over the warm fish and serve.

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