SWEET AND SOUR TUNA

"This dish is one of Sicily's oldest recipes. Serve the tuna with your favorite salad, cheese, bread, and a full-bodied wine."

1 pound tuna fillets, about 3/4-inch thick
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
1 large yellow onion, sliced
1/2 cup red wine vinegar
2 (heaping) tablespoons sugar
3 tablespoons tawny Port or sweet Marsala wine
10 Sicilian green olives, pitted, and cut into strips

Dredge the tuna in the flour, shaking off the excess.

In a large frying pan, heat the olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes.

Push the onion slices to one side of the pan. Add the tuna and cook, turning once, until the fish flakes when tested with a fork, about 3 minutes on each side.

Stir in the vinegar, sugar, wine, and olives. Reduce the heat to low and simmer for 5 minutes to allow the flavors to blend. Turn off the heat, cover the pan, and allow the tuna to stand for 10 minutes to absorb the pan juices, then serve.

Makes 4 servings
Source: Mangia, Little Italy by Francesca Romina