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!
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
Clean the onions and slice them not too finely. Pour the extra virgin olive oil into a pan, combine the onions and season with salt: add a little water so that they do not burn and cook over low heat until the onions are soft but still consistent. Mix the vinegar in a bowl with the sugar until the sugar has completely dissolved. Pour over the onions and continue cooking until the vinegar has faded and a lightly 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, taking care to brown it on both sides so that it is golden and crispy outside but soft and not overcooked inside (otherwise it becomes stringy). Place the tuna on a plate and cover it with the sweet and sour onion. 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!
MATCHING: 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.