A Sicilian recipe from Sophie Grigson’s “Travels a La Carte”.
Ingredients
- 1 1/2- 2 lb Tuna steaks about 3/4 inch thick
- sea salt and black pepper
- 4 tbsps olive oil
- 2 large onions peeled and thinly sliced
- 1 lvl tbsp caster sugar
- 3 tbsps red wine vinegar
- 3 fl oz dry white wine
- 2 tbsps chopped parsley
Servings:
Instructions
- Divide the tuna into 4 portions and season with salt and pepper.
- Warm 3 tbsps of the olive oil in a wide frying pan and add the onions. Cook gently until soft then raise the heat and fry until nicely browned. Scoop out and reserve.
- Add the remaining oil to the pan and heat thoroughly. Fry the tuna steaks briskly on both sides to brown. Reduce the heat and cook for a further minute.
- Add the sugar, vinegar and wine and return the onions to the pan. Stir around the tuna and turn the heat up high. Cover and simmer for a final 2 minutes.
- Sprinkle with the parsley and serve.
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