icon-location Philadelphia, PA

Prosciutto-Encrusted Tuna Loin with Three-Vinegar Reduction

Seafood

Yields: 4 servings

INGREDIENTS: PROSCIUTTO-ENCRUSTED TUNA

4 tuna loins (6-oz portions)
8 slices prosciutto San Danielle (sliced paper thin)
2 T olive oil
2 T butter
10 basil leaves
to taste salt and pepper

INGREDIENTS: THREE-VINEGAR REDUCTION

1 qt balsamic vinegar
4 shallots chopped
1/2 qt sherry vinegar
1/2 qt red wine vinegar
1/2 C basil stems

111 S. 17th St., Philadelphia, PA, 19103
215-563-4810