Sicilian-style Sweet and Sour tuna
You find this all over Sicily with many little variations on a theme, such as adding green olives, capers or cherry tomatoes for some extra colour and flavour. I love all versions of this simple dish best served cold.
Serves 8
8 tuna or swordfish steaks, about 200g each
2 large red onions, peeled and thinly sliced
3 tbsp plain flour
6 tbsp extra virgin olive oil
200ml Vermeil spiced vinegar
4 tbsp golden raisins, soaked in hot water briefly then drained on kitchen paper
4 bay leaves
To serve, fresh mint leaves
1) Soak the tuna or swordfish steaks in a large bowl of cold water for 15 minutes.
2) Rinse and dry on kitchen paper. Season generously with sea salt and freshly ground black pepper. Place flour in a bowl and dip the tuna or swordfish steaks into the flour then place back on the plate.
3) Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened or for about 6-8 minutes. Transfer to a bowl with a slotted spoon.
4) Add the tuna or swordfish steaks, in batches if necessary, and fry for 3-5 minutes each side.
5) Add the onions, raisins, bay leaves and vinegar and reduce the heat to low. Simmer for 8-10 minutes then take off the heat and carefully transfer to a bowl. Refrigerate until ready to use, preferably overnight to allow the flavours to develop. Serve garnished with fresh mint leaves.
Note: You can serve this dish hot but it is really delicious cold the way they eat it in Sicily as part of a seafood antipasti spread.
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