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Sweet and Sour Sicilian Tuna

Sweet and Sour Sicilian Tuna

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MCMMOM

My grandmother made this recipe every Christmas Eve as part of the Feast of the Seven Fishes. We still make it today and it is my all time favorite!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.
  2. Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
  3. Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.
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Reviews

LauraS
8
7/6/2010

This was reallllllllyyyy good! Even just the basic recipe it's good. I threw in a little bit of garlic and some marjoram into the mix and that made it extra flavorful. I would imagine that you add just about any herb and it would not spoil it. Fantastic.

Chefadafuture
6
4/6/2009

This was a great meal. I made it with salmon instead, due to the lesser cost of salmon, and I only used 3 steaks. I'll make it again. Next time I will serve this dish with Roquefort Pear Salad.

mrs. kosmos
5
8/14/2009

This is so good. I only had 3/4 cup red wine vinegar on hand, so used 1/4 cup regular white vinegar and it was still great. Next time I will carmelize two onions instead of just one. The onions were the best part and we all were fighting over the onions.