Sweet and sour tuna steaks trapani style

Basic idea is to soften and then brown the onion in olive oil, add some salt, move the onion out of the way while you shallow fry the tuna and then make a sweet and sour sauce by adding the vinegar, white wine. salt, pepper and onions back to the dish. Then thicken the sauce and add some parsley. Make sure you scrape up all the cooked sauce from the pan

Messed it up the first time – used too much oil and used white wine vinegar instead of white wine. However basic concept seems good and pretty easy. Well worth trying again to put in the repertoire regularly.

  • 2-1/2 lbs fresh tuna, cut into 1/2-inch-thick steaks
  • 3 cups onion sliced very, very thin
  • 1/3 cup extra virgin olive oil
  • Salt
  • 1 cup flour, spread on a plate
  • Black pepper, ground fresh from the mill
  • 2 tsp granulated sugar
  • 1/4 cup red wine vinegar
  • 1/3 cup dry white wine
  • 2 tbsp chopped parsley


  1. Remove the skin circling the tuna steaks, wash them in cold water, and pat thoroughly dry with paper towels.
  2. Choose a sauté pan broad enough to accommodate later all the steaks in a single layer without overlapping. Put in the sliced onion, 2 tablespoons of olive oil, 1 or 2 large pinches of salt, and turn on the heat to medium low. Cook until the onion has wilted completely, then turn up the heat to medium and continue cooking, stirring from time to time, until the onion becomes colored a deep golden brown.
  3. Using a slotted spoon or spatula, transfer the onion to a small bowl. Add the remaining 2 tablespoons of olive oil to the pan, turn the heat up to medium high, dredge the tuna steaks in flour on both sides, and slip them into the pan. Cook them for 2 to 3 minutes, depending on their thickness, then sprinkle with salt and pepper, add the sugar, vinegar, wine, and onions, turn the heat up to high, and cover the pan. Cook at high beat for about 2 minutes, uncover the pan, add the parsley, turn the fish steaks over once or twice, then transfer them to a warm serving platter.
  4. If there are thin juices left in the pan, boil them down and at the same time scrape loose with a wooden spoon any cooking residue sticking to the bottom. If, on the other hand, there is no liquid in the pan, add 2 tablespoons of water and boll it away while loosening the cooking residues. Pour the contents of the pan over the tuna, and serve at once.

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