Secondi · Trapani, Sicily

Tonno in agrodolce

Tonno alla cipollata

Tuna with sweet-and-sour onions and mint

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.

Prep: 15 min
Cook: 30 min
Yield: Serves 4
Level: Easy

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The story

For centuries Trapani and the islands of Favignana and Marettimo lived on the tuna that passed each spring, caught in the great net traps called tonnare. This agrodolce was a way to make the catch keep, and it is served warm or at room temperature.

Ingredients

4 servings

4 tuna steaks, about 2 cm thick (600 g)
6 tbsp Castruriali extra virgin olive oil
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

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

Tips for success

Tuna is best pink in the middle; cooked through, it turns dry.

Variations

Use swordfish or mackerel.

Making ahead and storing

The traditional dish is cooked through and kept a day to let the flavours settle; if you do this, keep it in the fridge and serve at room temperature.

What to drink

A Grillo or a Zibibbo secco from Trapani.