Tonno ammarinato

Tonno ammarinato

Sweet and sour tuna

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
1kg fresh tuna, cut into steaks about 2 cm thick
50g unsalted butter
80ml virgin olive oil
2 large spanish onions, finely sliced
1 teaspoon caster sugar
60ml good-quality red-wine vinegar
1 bunch flat-leaf parsley, finely chopped
salt and pepper

Method

  1. With a very sharp knife cut the tuna steaks into cubes of 3 x 2 cm. Heat the butter and oil in a large frying pan. Add the onions and fry over a low heat until soft and translucent. Increase the heat to medium, add the sugar and cook for a few more minutes.
  2. Push the onions to the edge of the pan and add the tuna. Cook briefly until the tuna pieces are lightly browned all over. Add the vinegar and cook until it has evaporated. Carefully stir in the parsley then remove the pan from the heat. Cover with a lid and leave to stand for a few minutes so the flavours amalgamate. Taste and adjust the seasoning to your liking before serving.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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