Sweet and sour tuna with caramelized onions and Mint. Sweet and sour tuna is a typical Sicilian recipe, that has always – When the tuna is in season – sits on the boards of the island, especially in the Favignana area and the Egadi. But it is often found in all the seaside restaurants. Today you have to be very careful with the consumption of bluefin tuna and so for me to cook it is really an exception. If you want to buy tuna and cook it so easy but really awesome, try this dish. And have a look at all my RECIPES WITH TUNA and at SICILIAN RECIPES to find other inspirations about the cuisine of my beautiful island.
The onions (We call it ' cipuddata’ in Sicily) you do with white onions: When can I use those Giarratana, they are very fragile, but you can use regular white onions. Must be white wine vinegar, but you can also use to apples which is gentler, especially if you are novice with the sweet-sour. Pairing with mint is strategic. Is, with the cutouts of the advanced tuna, you could complete your menu by preparing the PASTA WITH TUNA AEOLIAN, easy and tasty, that are in VIDEO RECIPE on my YouTube channel.
I suggest you prepare the tuna with sweet and sour onions well in advance, at least 2-3 hours, because tuna is exceptionally flavored in contact with onions. As for the sweet and sour flavor, I know that not everyone is welcome. However, you can try to adjust the amount of sugar and vinegar to suit your taste. I gave you the doses for a moderate bittersweet. As you can see, I cut the tuna into chunks. A choice dictated by an aesthetic motif, kameramann, but also to drastically shorten cooking times. If you prefer, you can also leave it to the slices: Sprinkle with onions and let stand a few hours, then tell me. You can serve it as an appetizer or as a second. Use your imagination!
6 comments
Ada Bonjour, great recipe that makes me relish one of the dishes of my beloved grandmother now deceased.
He was of Messina as my father, while I was born in Turin but I grew up with the flavors of the Strait and the Peloritani. Now we sit down at the table and we'll see if the result of my work is satisfactory !
See you soon!
Hello Fulvio, sorry the delay in the answer but I was around the world. I'm glad to remind you of beautiful things, at this point I'm also curious: how the lunch went? ADA
VERY INTERESTING THIS RECIPE FOR TUNA AND SOUR, BUT IF I GOT IT RIGHT IS COLD AMNGIA, I MUST NOT warm it BEFORE SERVING, OR CAN I KEEP TWO OR THREE HOURS IN A WARM, TYPE IN THE OVEN OFF? I WOULD LIKE propose it as SECOND AND I PERSONALLY DO NOT LOVE THE FOOD COLD HOW CAN I DO?
Thank you
Hello Donatella, Welcome. "Si, this tuna is eaten at room temperature. You can keep it in the refrigerator and then put it in the oven switched off or in a closed cabinet to reach the ambient temperature. Or if you prefer slightly warm, you keep hour at room temperature, then turn on the oven at 150 degrees and, When the light goes out, turn off the oven and you put the tuna in sweet and sour and leave the door closed for 10 minutes. A warm greeting. ADA
Good morning Ada. Thanks for exercise with good recipes,accessible to all, traditional Sicilian dishes such as onions or “cipuddata”. Know who you are.
I honestly can't follow you in those dishes with ingredients difficult to come by as salicornia and summer truffle in 9/4/2015 sole roulade recipe. Kind regards salvatore
Hello Savior! Thanks for the appreciation. As you have already understood, Since you receive my updates (and for that I'm grateful of heart), I love the Sicilian prescriptions, both traditional and slightly revisited. But I love cooking in General and above all experience, and from this need come recipes that studio, I invent and experience firsthand. I try to always do repeatable recipes, Although I realize it's not always succeed: be patient if I sometimes use harsh ingredients and think they are a little’ Palit… as for spring rolls, try to prepare them for putting inside some chopped anchovies in oil dissolved in hot oil where you're going to blow our yummy pumpkin flowers. Prepare the cream of potato soup, and tell me what you think. I embrace you, ADA