| 1/2 c. White wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 2 Tbsp. Fresh thyme leaves |
1 1/2 teaspoons |
$1.99 per cup
|
$0.06 |
| 2 Tbsp. Sherry vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 6 Tbsp. Extra-virgin extra virgin olive oil divided |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.28 |
| 1 Tbsp. Warm paprika |
3/4 teaspoon |
$1.79 per ounce
|
$0.11 |
| 1 Tbsp. Salt |
3/4 teaspoon |
$2.91 per 16 ounces
|
$0.03 |
| 1 1/2 lb Fresh tuna (may substitute swordfish or possibly mako shark) |
6 oz |
$8.99 per pound
|
$3.37 |
| 1/2 c. Flour for dredging Salt to taste Freshly-grnd black pepper to taste |
2 tablespoons |
$2.99 per 5 pounds
|
$0.02 |
| 1 tsp Saffron threads |
1/4 teaspoon |
$17.77 per 0.06 ounces
|
$1.83 |
| 1 med Spanish onion finely chopped Garlic cloves finely chopped |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1 x Green bell pepper seeded, and cut into 1/8" brunoise |
1/4 bell pepper |
$2.19 per pound
|
$0.14 |
| 1 x Tomato peeled, seeded, and cut into 1/4" dice |
1/4 tomatoes |
$1.99 per pound
|
$0.07 |
| Total per Serving |
$6.38 |
| Total Recipe |
$25.52 |
Suggestions?