Italian · Dinner
Sicilian Sweet and Sour Tuna
Tonno alla Cipuddata Siciliano
A Sicilian preparation of tuna steaks pan-seared then finished in a sweet-and-sour sauce of slowly stewed onions softened in white wine vinegar with sugar, bay, and a final scatter of mint to balance the richness.
$$
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
385Calories
38gProtein
16gFat
18gCarbs
12gSugar
1gFiber
680mgSodium
42mgChol
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Instructions
1
Prep
Thinly slice 400g white onion. Pat 400g tuna steak dry with paper towel. Season tuna with 1 tsp salt and 0.5 tsp pepper. Dredge lightly in flour, shaking off excess. Tear 2 tbsp fresh mint leaves.
2
Sweat
Heat 6 tbsp olive oil in a wide pan over medium-low heat 1 minute. Add sliced onions, 0.5 tsp salt, and 4 bay leaves. Cook 18-20 minutes, stirring every few minutes, until very soft, pale gold, and sweet without browning.
3
Reduce
Pour 1/2 cup white wine vinegar, 2 tbsp caster sugar, and 1/2 cup water into the onions. Raise heat to medium and simmer 5 minutes until onions are glossy and coated in sweet-sour syrup. Transfer cipuddata to a plate and keep warm.
4
Sear
Wipe pan clean and heat over medium-high 1 minute. Working in batches if needed, sear tuna steaks 90 seconds on the first side until golden and crisp, then flip and sear another 90 seconds for medium-rare with a pink centre; fish should resist gently to touch.
5
Finish
Lower heat to medium. Return cipuddata onions to the pan around the tuna. Warm through 1 minute, spooning sweet-sour syrup over the fish until glossy and warm.
6
Plate
Transfer tuna to warm shallow plates. Spoon onions and syrup generously over and around. Scatter torn mint, drizzle with 1 tsp extra virgin olive oil per plate, and finish with a pinch of black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) fresh tuna steak
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 40g (1.4 oz) plain flour
- 400g (14.1 oz) white onion
- 90ml (6 tbsp) extra virgin olive oil
- 120ml (1/2 cup) white wine vinegar
- 2 tbsp caster sugar
- 4 fresh bay leaves
- 120ml (1/2 cup) water
- 2 tbsp fresh mint leaves