2 1/2 pounds tuna, cut into 1/2 inch thick steaks
3 cups onions, sliced very thin
1/3 cup extra virgin olive oil
1 cup flour, spread on a plate
fresh ground black pepper
2 tsp granulated sugar
1/4 cup red wine vinegar
1/3 cup dry white wine
2 TBSP chopped parsley
Remove the skin circling the tuna steaks, wash them in cold water, and pat dry with paper towels.
Choose a saute pan broad enough to accommodate later all the steaks in a single layer without overlapping. Put in the sliced onion, 2 tablespoons of olive oil, 1 or 2 pinches of salt, and turn on the heat to medium low. Cook until the onion has wilted completely, then turn up the heat to medium and continue cooking, stirring from time to time, until the onion becomes colored a deep golden brown.
Using a slotted spoon or spatula, transfer the onion to a small bowl. Add the remaining 2 tablespoons of oil to the pan, turn the heat up to medium high, dredge the tuna in flour on both sides and slip them into the pan. Cook them for 2 or 3 minutes, depending on their thickness, then sprinkle with salt and pepper, add the sugar, vinegar, wine, and onions, turn the heat up to high, and cover the pan. Cook at high heat for about 2 minutes, uncover the heat, add the parsley, turn the fish steaks over once or twice, then transfer them to a warm serving platter.
If there are thin juices left in the pan, boil them down and at the same time scrape loose with a wooden spoon any cooking residue sticking to the bottom. If, on the other hand, there is no liquid in the pan, add 2 tablespoons of water and boil it away while loosening the cooking residue. Pour the contents of the pan over the tuna, and serve at once.
Notes: I made this for two tuna steaks that weighed in around 10 oz. and did the rest of the ingredients in half. It turned out really well. And it was a nice variation from some of the other recipes I've tried.Posted by Jennifer at October 5, 2007 8:48 PM | TrackBack