| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| tonno cipollata tuna with onions ingredients: 4 tuna filets (6 ounces each) 4 onions 1 tablespoon capers 8 mint leaves 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil flour for dusting sea salt and freshly ground black pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Peel and slice the onions into thin rings. Salt the tuna slices and dredge them in flour. Place a large pan over moderately high temperature and heat the olive oil, quickly sear the tuna until browned on each side but still pink in the center. Remove the tuna from the pan and set aside. Lower the temperature to moderately low and fry the onions, stirring frequently. When the onions begin to turn a golden brown, add the vinegar, cover the pan and simmer until the vinegar has almost evaporated. Return the tuna to the pan, add the capers, mint and ground black pepper, turn up the heat and allow the liquid to evaporate. Arrange the tuna on a platter, cover with the onions and serve. |
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