Sweet and Sour Tuna Steaks, Trapani Style
In all my trips to Italy, I’ve never made the leap across to Sicily. But, if this Sicilian style dish is an example of what I’m missing, I’ve got to correct the oversight – soon.
Here is what Marcella says: “Another savory item from Sicilian cooking’s remarkable seafood repertory, this sliced fresh tuna is simple to do and wonderfully appetizing, its sweet and sour flavor a luscious blend that is neither cloying nor bitingly tart.” I agree.
Tuna is one of my favorite meaty fish. I found some beautiful, fresh yellowfin at the market and had it cut into 1/2 inch slices. The fishmonger removed the skin for me before wrapping it, so all I had to do when I got home was rinse and dry the slices. With only the two of us, I cut the recipe in half, from 6 servings to three.
After cooking the onions in a little olive oil and salt, I remove them from the pan and set aside. I dredge the tuna in flour and slip them into the pan. The cook for only about 2 1/2 minutes before adding sugar, vinegar, wine, and the cooked onions. Then after turning up the heat a lid goes on and they cook another couple of minutes on high.
To finish the lid comes back off, parsley is added and the tuna steaks are turned over a couple of times to coat. Transfer to a warmed platter, pour the residual cooking liquid along with the onions over the top, and serve immediately.
We enjoyed ours with a crisp green salad and a variety of fresh heirloom tomatoes on the side. The dish was well complemented by our go-to casual dinner wine, a primitivo from Puglia.
Yum – another great looking and sounding selection. We’ve got some yellowfin in the freezer as well. I’m going to have to get bust and cook this!
How timely. We just bought fresh off the boat yellow fin tuna yesterday! Guess what’s for dinner tonight?
It looks wonderful Deborah!
Bravissima Deborah, you not only know how to cook it, but also how to photograph it. It looks most enticing. Did you learn about Primitivo when you were in Puglia? It is sometimes described as the ancestor of Zinfandel, but Victor thinks the family bond must have snapped somewhere in the past. It can be a delicious wine, especially when grown near the shore in very poor sandy soil.
Deborah responds: Thanks, Marcella. Yes, I fell in love with Primitivo in Puglia. There aren’t many easy to find brands in the US, but I find A•Mano to be readily available and consistently reliable in the under $20 category. Interestingly enough, one time we were visiting Ceramiche Nicola Fasano in Grottaglie. I saw a brochure on their counter for A•Mano and said to the gentleman minding the shop that it was a favorite wine to buy at home.
He picked up the phone and dialed a number; said something in Italian too fast for me to follow; and then handed me the phone. I had no idea what was going on until I put it to my ear and discovered I was chatting with Elvetzia Sbalchiero who, along with her partner, a transplant from California, Mark Shannon, owns A•Mano. That was a fun experience.
Tell Victor that although it has been scientifically proven that Zin and Primitivo are genetically identical grapes — I agree with him about the divergence.
Although I love a big bold Zin from time to time (Carol Shelton is one of my favorite winemakers – 2006 KarmaZin was wonderful), at least sentimentally for me, no Zin compares to the old world magic of Primitivo.
I also made this recently, and we all enjoyed it tremendously. Loved how perfectly balanced the light little sauce was with the sweeetness on the onions.
Deborah, I’ve never bought fresh tuna in my life. This is about to change. I want it. Now. I probably won’t get to Sicily until (the soonest) Spring 2011. I’m sure I will love the food from the area.
brava, another beautiful and mouth-watering post!!