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Sweet and Sour Tuna with Caramelized Onions and Rice

I grew up eating fresh tuna in Italy, especially in Sicily, where it’s a staple. Since moving, I don’t always find it easily, but when I do I buy it—and this is one of my mum’s favorite ways to prepare it. If you enjoy sweet and sour flavors, this dish will be right up your alley. It’s simple to make and even better when prepared ahead: it should rest in the refrigerator overnight and is served at room temperature, which makes it an ideal dish for warm weather gatherings. You can enjoy the party while the tuna marinates—what could be better?

Sweet and Sour Tuna with Onions

Sweet and Sour Tuna with Onions

A classic Italian preparation: fresh tuna dressed with sweet-and-sour onions. Light, flavorful and perfect for serving at room temperature.

Course: Main
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 4 slices of fresh tuna (2.5 cm / 1 inch thick)
  • 2 tbsp vegetable oil (for frying)
  • 3 onions, thinly sliced
  • A little water
  • 5 tbsp oil (extra for the onions)
  • 80 ml red wine vinegar (about 5.5 tbsp) – or white wine vinegar
  • 2 tsp sugar
  • 6 peppercorns
  • 1 bay leaf (optional)
  • Salt to taste

Instructions

  1. Season the tuna slices with salt. Shallow-fry them in a little vegetable oil over medium heat until cooked through on both sides. Remove and set aside.

    Fried tuna
  2. Place the sliced onions in a frying pan and add enough water to just cover them. Cook over medium heat until the onions are soft and the water has evaporated. Add the olive oil and sauté for a couple of minutes to lightly brown and flavor the onions.
  3. Stir the sugar into the vinegar until dissolved, then add this mixture to the cooked onions. Turn the heat up briefly and cook for a couple of minutes so the flavors meld. Add peppercorns and bay leaf if using.

    Onions with vinegar
  4. Pour the sweet-and-sour onions over the fried tuna slices, covering them well. Refrigerate overnight to allow the flavors to develop.

    Tuna with onions
  5. Serve the tuna the next day at room temperature. It’s excellent with crusty bread, a simple salad, or as part of a buffet.