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.