Best Sweet And Sour Sicilian Tuna Recipes

Tunnu Auruduci (Sauteed Sweet-and-Sour Tuna Steaks) image

Provided by David Ruggerio

Yield Serves 6

Number Of Ingredients 9

2 1/2 pounds fresh tuna steaks, 1/2 inch thick
1/3 cup extra-virgin olive oil
2 medium onions, peeled and thinly sliced
Salt and freshly ground black pepper
3/4 cup all-purpose flour
2 teaspoons granulated sugar
1/4 cup red wine vinegar
1/3 cup dry white wine
2 tablespoons chopped fresh Italian parsley

Steps:

Over medium heat, place a skillet lare enough to hold all the tuna steaks in one layer. Add 2 tablespoons of the olive oil, the sliced onions, salt, and pepper to taste. Cook the onions for about 8 to 9 minutes or until they're wilted and golden brown. Remove the onions from the pan and keep them warm.
Add 2 more tablespoons of the olive oil to the same pan and increase the heat to high. Season the tuna steaks with salt and pepper and lightly flour them on both sides. Sear the tuna steaks for 2 minutes on each side, then remove them from the pan. Add the sugar, vinegar, wine, and cooked onions to the pan. Cook uncovered, over medium heat for about 2 minutes. Add the parsley and the tuna steaks and cook for another 2 mintues. Remove the tuna to a warm platter, pour the pan juices on top, and serve.

Sweet and Sour Tuna image

Provided by Sydney Mike

Categories Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 (8 ounce) can pineapple chunks
1/4 green bell pepper, cut into 2-inch strips
1 vegetable bouillon cube
1/2 cup water
1 tablespoon cornstarch
1 teaspoon light soy sauce
1 tablespoon vinegar
3 tablespoons granulated sugar
1 (6 1/2 ounce) can albacore tuna, drained
1 tablespoon unsalted butter
1 (3 ounce) can chow mein noodles

Steps:

Drain the can of pineapple, reserving the juice.
In a saucepan combine 1/3 cup of the pineapple juice [set aside the rest], bell pepper, pineapple chunks, bouillon cube & water.
Heat the mixture to boiling, then reduce heat & simmer 5 minutes.
Mix the cornstarch with the remaining pineapple juice, soy sauce, vinegar & sugar, then stir that mixture into the hot pineapple mixture.
Cook, stirring constantly, until the mixture is thickened & bubbling.
Add the tuna chunks & butter, carefully stirring. Heat through.
Heat the chow mein noodles, & spoon the tuna mixture over the noodles before serving.