Sicilian Sweet and Sour Tuna — Tonno alla Cipuddata Siciliano
A Sicilian preparation of tuna steaks pan-seared then finished in a sweet-and-sour sauce of slowly stewed onions softened in white wine vinegar with sugar, bay, and a final scatter of mint to balance the richness.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 400g white onion. Pat 400g tuna steaks dry with paper towel. Season tuna with 1 tsp salt and 0.5 tsp pepper. Dredge lightly in flour, shaking off excess. Tear 2 tbsp fresh mint leaves.
Sweat
Heat 6 tbsp olive oil in a wide pan over medium-low heat 1 minute. Add sliced onions, 0.25 tsp salt, and 4 bay leaves. Cook 18 minutes, stirring every few minutes, until very soft, pale gold, and sweet without browning.
Reduce
Pour 1/2 cup white wine vinegar, 2 tbsp caster sugar, and 1/2 cup water into the onions. Raise heat to medium and simmer 5 minutes until onions are glossy and coated in sweet-sour syrup. Transfer cipuddata to a plate and keep warm.
Sear
Wipe pan clean and heat over medium-high 1 minute. Sear tuna steaks 90 seconds on the first side until golden and crisp, then flip and sear another 90 seconds for medium-rare with a pink centre; fish should resist gently to touch.
Finish
Lower heat to medium. Return cipuddata onions to the pan around the tuna. Warm through 1 minute, spooning sweet-sour syrup over the fish until the fish is glossy and warm.
Plate
Transfer tuna to warm shallow plates. Spoon onions and syrup generously over and around. Scatter torn mint, drizzle with 2 tsp extra virgin olive oil total, and finish with a pinch of black pepper. Serve immediately.
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