Sicilian Style Tuna Steaks Tonno Alla Ghiotta Recipes

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SICILIAN TUNA STEAKS IN ONION SAUCE



Sicilian Tuna Steaks in Onion Sauce image

I found this recipe somewhere on the 'net, and it is reported to be a classic dish of the islands off the western coast of Sicily. The onions have a decidedly sweet/sour taste which we love, and that would be super as well on a swordfish steak.

Provided by FlemishMinx

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 lb onion, as thinly sliced as possible
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon salt
1/4 cup red wine vinegar
1 teaspoon sugar
1 dash cayenne pepper or 1 dash Tabasco sauce
4 tuna steaks
3 tablespoons olive oil
2 bay leaves
salt and pepper
1/4 cup dry white wine

Steps:

  • SAUCE:.
  • Saute the onions in olive oil and butter over medium heat in a large skillet.
  • Add salt and cook, stirring until they are limp.
  • Stir in vinegar and sugar, and cook over a slightly lower heat until the vinegar has evaporated.
  • I caution you, the escaping steam will take your breath away so stay well away from the skillet when possible, but do perservere!
  • When vinegar has evaporated, add cayenne or tabasco, mix well and remove from heat.
  • The sauce should still retain the texture of the onions and yet retain enough moisture to be spoonable.
  • Cover and keep warm.
  • TUNA:.
  • Over medium heat, add olive oil and bay leaves to a skillet large enough to hold tuna steaks in one layer.
  • When the oil is warm, not hot, add tuna and salt and pepper to taste.
  • Saute 2-3 minutes per side, but this will depend on thickness of steaks and your doneness preference-- we like ours on the rare side.
  • Raise heat, add wine, and cover pan a second or two, just until the wine has stopped steaming.
  • Uncover skillet, cook 30 seconds longer, then transfer tuna to plates.
  • Spoon the onions and sauce over the top of each, and serve.

Nutrition Facts : Calories 232.8, Fat 23.2, SaturatedFat 4.6, Cholesterol 7.6, Sodium 167.8, Carbohydrate 4.3, Fiber 0.4, Sugar 2.4, Protein 0.3

SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)



Sicilian-Style Tuna Steaks (Tonno alla Ghiotta) image

Provided by Gianni Scappin

Categories     Fish     Olive     Onion     Tomato     Sauté     Dinner     Raisin     Seafood     Tuna     Healthy     Capers     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
4 (5- to 6-ounce) tuna steaks
Salt and freshly ground black pepper
1 large onion, sliced (about 1 cup)
2 garlic cloves, minced
3 tablespoons salted capers, soaked in water for 10 minutes and drained
3 tablespoons minced pitted green olives
1/4 cup raisins
5 plum tomatoes, peeled, seeded, and chopped
1 cup fish stock or water, as needed
2 tablespoons fresh flat-leaf parsley, coarsely chopped
4 to 5 fresh basil leaves, torn
1/3 cup pine nuts, toasted

Steps:

  • 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
  • 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
  • 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
  • 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

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