Fish
Tonno in agrodolce
Tonno alla cipollata is a Trapani dish of seared tuna steaks covered in slow-cooked onions sharpened with vinegar and sugar and finished with mint.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 4 tuna steaks, about 2 cm thick (600 g)
- 6 tbspCastruriali extra virgin olive oilThe onions cook slowly in plenty of olive oil until sweet and soft.
- 600 gonions (3 medium), thinly sliced
- 60 mlwhite wine vinegar
- 1 tbspsugar
- 2 tbspplain flour (leave out for gluten-free)
- a handful of mint leaves
- salt and black pepper
Method
Cook the onions. Cook the onions in 4 tablespoons of oil with a pinch of salt over a low heat, covered, for 20 minutes until very soft and sweet.
Agrodolce. Add the vinegar and sugar, raise the heat and cook for 2–3 minutes until the vinegar softens. Season.
Sear the tuna. Season the tuna and dust it lightly with flour. Sear in the remaining oil in a hot pan for 1–2 minutes a side, so it stays pink in the middle.
Serve. Spoon the onions over the tuna, scatter with mint and serve warm or at room temperature.