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Mother’s Day is just around the corner and what better way to honor your mother than by cooking dinner for her. Over the next couple of days, I’ll add a couple of more recipes with wine that you may find to be just what your mother would enjoy.<\/p>\n
The recipe below was suggested by Merrill Bonarrigo. Merrill and Paul Bonarrigo own Messina Hof Winery & Resort in Bryan, Texas. Paul is also the winemaker.\u00a0They have written Vineyard Cuisine; Meals & Memories from Messina Hof.<\/em> Many thanks to Merrill and Paul for allowing us to share this recipe with you just in time for Mother\u2019s Day.<\/span><\/p>\n Tonno alla Messinese\u00a0(Tuna from the Straits of Messina)<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n 2 onions, sliced<\/p>\n 2 ribs celery, diced<\/p>\n 1 clove garlic, minced<\/p>\n 1 \u00bc cups olive oil<\/p>\n 1 pound ripe tomatoes, peeled, seeded and chopped<\/p>\n \u00bd cup Messina Hof Pinot Grigio<\/p>\n 1 pound potatoes, peeled and cubed<\/p>\n 8 to 10 large pitted green olives<\/p>\n 4 tablespoons golden seedless raisins<\/p>\n 2 \u00bd tablespoons capers<\/p>\n 2 \u00bd tablespoons pinenuts<\/p>\n 2 teaspoons minced fresh basil<\/p>\n 1 teaspoon minced fresh oregano<\/p>\n Salt to taste<\/p>\n 6 tuna steaks<\/p>\n Directions:<\/strong><\/p>\n In a large skillet, saut\u00e9 the onions, celery and garlic in oil. As soon as the onions are translucent, add tomatoes and wine. Bring to a gentle boil. Add the potatoes, olives, raisins, capers, pine nuts, basil and oregano. Simmer for 30 minutes, stirring occasionally. Add a little water if sauce is too thick. Season with salt. Grill the tuna steaks; serve hot with sauce.<\/p>\n Serves 6<\/p>\n Cheers! Kathy<\/p>\n <\/p>\n