Sweet and sour tuna (Tonno agrodolce)

AT A GLANCE

  • Serves 6 people

  • 1 kg tuna, cut into six 2.5cm-thick steaks (about 160gm each)
  • ½ cup olive oil
  • 2 stalks celery, strings removed, thinly sliced
  • 2 white onions, thinly sliced
  • 2 fresh bay leaves
  • 1 tbsp granulated sugar
  • ½ cup red wine vinegar
  • 125 ml sweet Marsala, Madeira or dessert wine
  • 55 gm (½ cup) muscatels, cut into clusters, soaked in 1 cup warm water for 20 minutes, drained
  • 12 Sicilian green olives, pitted
  • To serve: green salad
01   Place tuna in a bowl, cover with cold water and stand for 10 minutes, then drain and pat dry with absorbent paper.
02   Heat ¼ cup olive oil in a large frying pan, add celery and onions and stir over medium heat for 8 minutes or until soft. Add bay leaves and sugar and cook for another 2 minutes, then transfer to a bowl.
03   Season tuna to taste with sea salt and freshly ground black pepper. Heat remaining oil in a large saucepan, add tuna steaks and cook, in batches, over medium heat for 4 minutes on each side or until just cooked through. Return tuna to pan, add onion mixture and remaining ingredients, then simmer over low heat for 5 minutes or until the sauce thickens. Season to taste, then serve immediately or at room temperature, with a green salad passed separately.

Topics:

CELERY, MUSCATELS, MARSALA, SEAFOOD, FAST, MAIN, TUNA, FISH, OLIVES, ITALIAN

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

HEIDI MOORE

View Full Site