For your kitchen, not just your screen.

Ingredients

• 4 tuna steaks, about 2 cm thick (600 g)
• 6 tbsp Castruriali extra virgin olive oil — The onions cook slowly in plenty of olive oil until sweet and soft.
• 600 g onions (3 medium), thinly sliced
• 60 ml white wine vinegar
• 1 tbsp sugar
• 2 tbsp plain flour (leave out for gluten-free)
• a handful of mint leaves
• salt and black pepper

Method

1. 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.
2. Agrodolce. Add the vinegar and sugar, raise the heat and cook for 2–3 minutes until the vinegar softens. Season.
3. 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.
4. Serve. Spoon the onions over the tuna, scatter with mint and serve warm or at room temperature.