tuna with onions
4 tuna filets (6 ounces each)
1 tablespoon capers
8 mint leaves
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
flour for dusting
fresh ground black pepper
Peel the onions, then slice them into 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
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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