Tuna with Onions, or Tunnina Ca Cipuddata: This fresh tuna recipe is from Eastern Sicily. It should serve about 6, and is good cold too, which means it's well suited to the summer months (and that it can be prepared ahead).
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2 1/4 pounds (1 k) fresh ventresca di tonno (tuna cut from the underside of the fish
- -- if you cannot find this use what's available, cut into 3/4-inch slices
- 1/2 pound (200 g) onions, finely sliced
- Flour
- Parsley, minced
- White wine vinegar
- Olive oil for frying
- Salt & pepper to taste
Preparation:
Flour the slices of tuna, dust them with salt, and fry them until golden in the oil, turning them carefully to make sure they cook evenly (an inch-thick piece of fish should take about 10 minutes to cook).
Remove the fish and change the oil, then slowly cook the onions, without letting them overbrown (you may need to add a little water to the pan). Once they have become soft and creamy, sprinkle them liberally with strong vinegar, and return the fish to the skillet. Sprinkle the minced parsley over it, pepper the dish to taste, add a last sprinkle of vinegar, and it's ready to be eaten hot or cold.
The wine? A lively white, for example a Ciró Bianco.
Remove the fish and change the oil, then slowly cook the onions, without letting them overbrown (you may need to add a little water to the pan). Once they have become soft and creamy, sprinkle them liberally with strong vinegar, and return the fish to the skillet. Sprinkle the minced parsley over it, pepper the dish to taste, add a last sprinkle of vinegar, and it's ready to be eaten hot or cold.
The wine? A lively white, for example a Ciró Bianco.
