Ingredients

2/3 lb. of thick slices of fresh Tuna fish
1 cup of domestic (inexpensive) Reisling Wine
A few tiny capers
Cooking Oil
Flour
2/3 cloves of fresh Garlic
1 Tsp. of fresh ground Ginger

Preparation

Slice each of the pieces of Tuna along the flat dimension into two thinner pieces.

Dice the garlic and ginger and saut=82 it in the oil but don’t blacken it.
Remove the solids before they darken.
Saute the Tuna in the garlic/ginger oil on both sidesover a very hot flame. Leave the center slightly pink if possible. When done remove to a plate.

Replace the ginger/garlic solids. Add some flour to the pan and brown it.
Deglaze with enough wine to make plenty of sauce. Add a few capers to the
sauce and cook for a minute or two. Then add the wine to the sauce until
you achieve the right thickness. Add the fish back into the sauce spoon it over the fish and heat it through.

Serving

Serve with a very fresh salad and rice which has been cooked in chicken stock. Use vinegar very sparingly or not at all so as not to clash with the
wine. A few sauted mushrooms and onions in the rice add an additional flavor. The fish sauce will enhance the rice.