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.

Sicilian Tuna image

Yield Makes 4 servings

Number Of Ingredients 16

For tuna:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 anchovy fillets, finely chopped
1 garlic clove, finely chopped
2 teaspoons finely chopped oregano
4 (6-ounces) tuna steaks, preferably albacore (1 inch thick; see cooks' note, below)
For sauce:
2 tablespoons extra-virgin olive oil
2 celery ribs, cut into 1/4-inch dice, plus 3 tablespoons celery leaves, coarsely chopped
2 ripe tomatoes, cut into 1/4-inch dice
1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
2 tablespoons small capers, drained and chopped
3 tablespoons finely chopped basil
1 tablespoons fresh lemon juice
Equipment: a 2-burner grill pan

Steps:

Marinate tuna:
Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
Grill tuna:
Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
Meanwhile, make sauce:
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.

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.