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Sweet and Sour Tuna Steaks, Trapani Style


Essentials of Classic Italian Cooking
Marcella Hazan, 1992, Alfred A. Knopf

For 6 servings

2 1/2 pounds 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 teaspoons granulated sugar
1/4 cup red wine vinegar
1/3 cup dry white wine
2 tablespoons chopped parsley

Remove the skin circling the tuna steaks, wash them in cold water, and
pat thoroughly dry with paper towels.
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.
Using a slotted spoon or spatula, transfer the onion to a small bowl.
Add the remaining 2 tablespoons 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 heat 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.
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 boil it away while loosening the cooking
residues. Pour the contents of the pan over the tuna and serve at once.