Saltimbocca meansjump in the mouth, which perfectly describes the way these little delicacies are quickly pan-fried, the pan deglazed with balsamic vinegar, then the morsels eaten straight away. Some crispy sauteed potatoes would go well with this dish.

700g fresh tuna, skinned, in one piece 4-6 slices Parma ham 18 sage leaves

Salt and freshly ground black pepper Plain flour 75g butter

1 tablespoon olive oil 50ml balsamic vinegar 50ml dry white wine

Cut the tuna into nine slices, then halve each. Place on top of each slice a piece of Parma ham roughly the size of the tuna, then lay a sage leaf in the middle. Secure the layers with a cocktail stick inserted horizontally.

Dredge each piece in seasoned flour. Heat half the butter and all the oil in a large frying pan; when the foaming subsides, add the tuna. Brown fora minute ortwo on each side. Remove the saltimbocca to a warm dish.

Add the balsamic vinegarto the pan, turn up the heat, and let it bubble away for a minute or two, then add the wine, and let that bubble also. Take the pan from the heat, and whisk in the remaining butter. Pour over the saltimbocca and serve immediately.



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