- 2 1/2 pounds fresh tuna, cut into steaks no thicker than 3/4 inch and about 5 inches long
- 3 cups onion sliced very thin
- 1/3 cup olive oil
- Salt
- 1 cup flour, spread on a plate
- Freshly ground black pepper
- 2 teaspoons granulated sugar
- 1/4 cup good quality wine vinegar
- 1/3 cup dry white wine
- 2 tablespoons chopped parsley
- Remove the skin around the tuna steaks. Rince them in cold water, and dry thoroughly with paper towls
- Choose a sauté pan large enough to accommodate later all the fish steaks in a single layer. Put in the sliced onion, the olive oil, 1 or 2 pinches of salt, and turn on the heat to medium low. Cook until the onion has wilted, then turn up the heat to medium, and continue cooking, stirring from time to time, until the onion becomes colored a rich golden brown.
- Push all the onion to one end of the pan. Dredge the fish steaks on both sides in the flour, and put them into the pan. Raise the head to medium high. Cook them for 3 minutes, then turn them. Add salt, pepper, sugar, vinegar, and wine, and cover the pan.
- After 2 or 3 minutes, uncover, add the parsley, and turn the steaks once or twice. Transfer the fish to a warm serving platter.
- If there should be runny cooking juices in the pan, boil them away, while scraping loose, with a wooden spoon, any cooking residues stuck to the bottom. If there is no liquid in the pan, add 2 tablespoons water and boil it away, while loosening the cooking residues. Pour all the contents of the pan over the tuna, and serve at once.
- Serves 6.
Favorite from Nancy and Steve. Ref: Marcella Hazan, More Classic Italian Cookbook, p. 221-222. This is out of print, but Marcella’s first two books (Classic Italian and More Classic Italian) were combined, updated, and republished as Essentials of Classic Italian Cooking.
(4.00 out of 5)