Tuna is a fresh oily fish packed with omega oils, and vitamins and minerals. Low in fat but excellent on taste. In this case it is flavored with the heady Marsala wine of Sicily and sweetened by golden sultanas, the pungent sourness comes from a rich red wine vinegar or a balsamic vinegar. This dish is made with fresh tuna which tastes a world apart from tinned tuna.
Sweet and Sour Tuna
Tuna Salad Recipe
Ingredients
4 large Tuna Steaks
kosher salt
Flour
3 tablespoons extra virgin olive oil
1 large mild onion
125 ml of red wine vinegar
2 tablespoon of honey
75g of golden sultanas
2 bay
20 green olives
Method
The Italians tenderize their tuna steaks by soaking them in water for ten minutes and then patting dry. Soak, and dry the tuna sprinkle the salt into flour and dredge the tuna until it is well coated, which will make the ended tuna crispier. Saute the onion in the olive oil until it is translucent, then fry the tuna and cook for two minutes on each side.
Stir in the rest of the ingredients and simmer slowly for five minutes to allow the fish time to infuse the flavours. Turn off the heat and cover the pan and leave for ten minutes. Discard the bay leaves before serving the dish.
There are many ways of serving tuna, if it as a matter of fact fresh fry it in butter, when cooked straight through sprinkle it with a freshly squeezed lemon and top with wild oregano or wild marjoram. The Sicilians have been influenced by the Saracens the non Arab Moors and their contribution to Sicilian tuna dishes is 'strattu stewed with fresh mint, garlic and cinnamon and fresh cloves. Or simmered with potatoes, aubergines, tomatoes and peppers.
Two little Natural Sweet and Sour Tuna - The perfect Low Carb Dish For Dieters
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