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Recipe courtesy of  Toni Lydecker, author of “Seafood alla Siciliana”, who was featured in the Lower Hudson Journal News where she provided seven recipes in celebration of the Feast of the Seven Fishes, and Italian American Christmas Eve tradition.  To read the article and see more recipes click here.

“Here’s another variation on the agrodolce theme, based loosely on a recipe from Charly, chef of Taormina’s Vicolo Stretto restaurant. Like most sweet-sour dishes, the taste improves once the tuna and onions have had a chance to spend time together. For this meal, Lydecker says: “A luxurious fish prepared in a way that’s common in Sicily, but unusual here.”"

1 large tuna steak at least 1 inch thick (about 1 pound), cut into 3 or 4 portions

Sea salt or kosher salt

Freshly ground black pepper (optional)

5 tablespoons red wine vinegar

1 tablespoon sugar, or to taste

1 large red onion, cut pole to pole into thin wedges

Extra-virgin olive oil

Several mint leaves, snipped into ribbons

Season the tuna on both sides with salt and, if using, pepper. In a small bowl, mix the vinegar, sugar and a pinch of salt with 1/4 cup water.

In a heavy-bottomed skillet (such as cast iron), combine the onion with a little olive oil. Cook over medium-low heat, covered, until soft, about 10 minutes. Add the sweet-sour mixture, stirring often as the liquid evaporates and the onions begin to caramelize. Transfer to a bowl.

Clean the skillet, add 1 tablespoon olive oil, and raise the heat to medium. Sear the tuna until well browned. Turn the steaks and pile the onions on top.

As soon as the second side is browned, reduce the heat and add a little water. Simmer a minute or so more for medium rare, and a little longer for medium.

Transfer the tuna to dinner plates.

Deglaze the pan by adding a little water and cook until thickened; drizzle over the onion-topped tuna steaks. Sprinkle with the mint. Serve warm or at room temperature.