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Tuna with pickled onions

Sweet and sour tuna with Sicilian onions: easy and delicious recipe

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!

TUNA WITH SWEET AND SOUR ONIONS AND MINT (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 800 grams (800 gr) fresh tuna
  • 5 white onions (those of Giarratana would be perfect ...)
  • 50 milliliters of white wine vinegar or apple (more delicate)
  • two tablespoons of sugar
  • extra virgin olive oil, to taste
  • salt and pepper, to taste
  • fresh mint,to taste
  • flour, to taste

PROCEEDINGS

tonnoecipolle

Tuna sour, Alla siciliana

Clean the onions and slice them not too finely. Pour olive oil in a pan, combine the onions and season with salt: Add a little’ of water so that it doesn't burn and cook over low heat until the onions are soft but still not consistent. Mix in a bowl the vinegar with sugar until the latter has completely melted. Pour over onions and continue cooking until the vinegar won't be nuanced and not slightly caramelized sauce has formed. Season with salt, pepper and add a little’ fresh mint.

Coat the tuna, lightly season with salt (whether you've decided to cut it into touch is to leave it in slices) and fry them in a pan in olive oil, over high heat, making sure to toast it on both sides so it is golden and crunchy on the outside but soft and not over cooked inside (otherwise it becomes stringy). Place the tuna on a plate and cover it with the sweet and sour onion. Leave to rest at room temperature for at least a couple of hours. Before serving, garnish the tuna with a few leaves of fresh mint. Bon appétit!

THE PAIRING: For this recipe we chose a beer (and not a wine) by choosing between one of the historic breweries: the Italian Brewery, in Loures, in the province of Como (Lombardy). Fleurette is the name of the beer choice for this recipe: smells of spices and flowers (dog roses and violets), It is light and fresh, with a spicy aftertaste.

Tuna with pickled onions
Tuna with pickled onions

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6 comments

Fulvio 17th October 2019 at 20:08

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!

Reply
Ada Parisi October 22, 2019 at 14:01

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

Reply
DONATELLA 10 January 2019 at 13:53

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

Reply
Ada Parisi 10 January 2019 at 15:40

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

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Salvatore September 7, 2015 at 09:42

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

Reply
Ada Parisi September 7, 2015 at 11:50

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

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