Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Drunken Tuna



DRUNKEN TUNA
Carrabba's Itlain Grill Restaurant Recipe

4 tablespoon extra-virgin olive oil ,divided
2 medium red onions,  cut into thin half moons
1/2 teaspoon sugar
2 cloves garlic, minced
1 tablespoon finely chopped fresh flat leaf parsley
4 ( 8 oz.) tuna steaks
kosher salt and freshly ground black pepper
1 teaspoon all-purpose flour
1 cup hardy red Italian wine

Heat 2 tablespoons of oil in large skillet over medium Heat.  Add the onions and sugar. Cook,  staring often,  until very tender and caramelized to a deep golden brown,  about 20 minutes. Stir in the garlic and parsley and cook until the garlic is fragrant.

Add the remaining 2 tablespoons of oil to the skillet and heat over medium-high heat. Season the tuna with 1/2 teaspoon salt and 1/4 teaspoon pepper period add to the skillet and cook, turning after 2 minutes, until Brown on both sides, about 4 minutes. Transferring a plate.

Return the onions to the skillet. Sprinkle with the flour and stir well. Stir in the wine and bring to a boil. Return the tuna to the skillet, reduce the heat to medium-low and cover. Simmer until the sauce is lightly thickened but the tuna is still pink in the center when pierced with a sharp knife, about 5 minutes. Transfer the tuna and sauce to a dinner plate and serve hot.

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