Sicilian Tuna with Carmelized Onions
originally called Marintated Tuna from Cucina Paradiso by Clifford A. Wright
2 large onions thinly sliced
1/3 cup olice oil
salkt and pepper
3 Tablespoons white wine vinegar
3 Tablespoons sugar
2 pounds fresh tuna, cut into 1- to 2- inch pieces
finely chopped mint, for garnish (optional)
Cook onions in 1/2 cup water over high heat for 5 minutes or until water evaporates. Reduce heat to medium and pour in 1/4 cup olive oil. Cook another 7 minutes.
Season the onions with salt and pepper to taste. Add the vinegar and sugar and cook for 2 minutes. Ass the tuna and remaining olive oil. Simmer over low heat until the tuna is cooked but not dry, about 4 minutes. Checke the tuna, the insides should be slightly pink. It it's purple, cookr for 1 or 2 minutes loner. Sprinkle with mint if you like. Serves 6.
I only needed enough servings for 2 so I used 2/3 pound tuna and halfed all of the other ingredients except the olive oil - you still need full amount as called out in recipe. I used fresh Ahi tuna purchased the same day. Using fresh tuna makes for a MUCH tastier end result but I've made this before with frozen tuna when that's all I had and it's still good. Easy, fast, only a few ingredients, low calorie and yummy!!