Drunken tuna with sweet & sour onions

Drunken tuna with sweet & sour onions

By
From
Sicily
Serves
4-6

A full-bodied red wine such as the Sicilian Nero d’Avola is ideal for this recipe from Gregorio Piazza, our Sicilian head chef from our restaurant Caldesi in Campagna. The sauce can be left as just that, a sauce. Alternatively, it can be reduced further to the sticky stage of a relish, which makes it ideal to eat with cheese, sausages or the Sardine Patties. Both the sauce and the relish can be stored in the fridge for up to a week.

Ingredients

Quantity Ingredient
3 red onions, cut in half from root to tip and thinly sliced into half-moons
1 garlic clove, peeled and roughly sliced
6 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
25g sultanas
50g caster sugar
400ml red wine, such as Nero d’Avola
600g sustainably caught fresh tuna, cut into 4–6 steaks
25g salted butter
a little parsley, finely chopped

Method

  1. Put the onions and garlic into a large non-stick frying pan with 4 tablespoons of the oil and some seasoning. Sweat them gently for 30 minutes, or until really soft and dark in colour. Add the sultanas, sugar and half the wine and cook slowly for 10–15 minutes to reduce the wine. Stop when the reduction has the consistency of a sauce (or reduce further to a relish).
  2. Season the tuna with salt and pepper and fry in the remaining oil in a pan for about 2 minutes each side. Pour in the remaining wine and let it bubble and reduce for a couple of minutes. Tip the pan to one side to collect the sauce and spoon it over the fish. Add a good spoonful of the onions to the pan and top with a knob of butter. Shake the pan to combine. You might not be able to do this all in one go, in which case cook two steaks at a time, each with a little of the wine and butter, and leave on a warm plate while you cook the rest. Serve the tuna with the onions on top and garnished with a little parsley. This is good with the Sicilian Chips, mashed potato or sautéed spinach.
Tags:
Italy
Italian
Sicily
Sicilian
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