Saturday, July 11, 2015

Sicilian Tuna in Onion Sauce

We got a good drop of albacore tuna from SirenSeaSA this past week. This gave me a chance to base a main course on a nice recipe from FlemishMinx on food.com who in turn found it as a classic dish from the islands off the west coast of Sicily. 
The fish we received was a long piece of tuna which I sliced into 'steaks' to make this dish. The simplicity of the recipe appealed to me as well as the fact that it incorporated cooked onions, always a favorite of mine.






Ingredients

Sauce
1/2 medium onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon butter
pinch of Kosher salt
1/4 cup red wine vinegar
1 teaspoon sugar
dash of hot sauce

Tuna
4 small albacore tuna steaks
3 tablespoons extra-virgin olive oil
2 bay leaves
salt and pepper to taste
1/4 cup dry white wine

Directions

Sauce:
Heat a large skillet over a medium flame then add the olive oil and butter. Once the butter has melted, add the sliced onions and the pinch of salt, cooking until the onion slices are limp, about 5 minutes.
Mix the vinegar and sugar in a small bowl then carefully add to the skillet watching out for the fumes. Cook until the vinegar has been reduced. Add the dash of hot sauce, stir, then move to a bowl covering it to keep the sauce warm. 
You want limp onions but still enough liquid so that you can spoon it over the cooked fish.

Tuna:
Wipe the skillet clean, return to a medium heat, add the olive oil and bay leaves when hot. Season the steaks with salt and pepper and lay them into the skillet. Cook the tuna about 2-3 minutes per side so that the surface browns a bit but the inside remains rare. 
Raise the heat a tad then add the wine, covering the skillet for about 15 seconds so that the wine can stop steaming.  
Uncover the skillet, cook for another 30 seconds to reduce the wine a little and letting the flavors coalesce.
Remove the tuna to a serving plate and pour the onion sauce over it to serve while still warm.