Post by Nunny on Jul 26, 2005 12:31:16 GMT -5
[glow=purple,2,300]Auruduci is the Sicilian way of saying agro-dolce, or "sweet-and-sour." This is definitely not the type of sweet-and-sour dish you find in Chinese restaurants. It is a wonderful, subtle recipe that shows off the number one fish in Sicily — tuna. You have to make it with fresh tuna, and always remember to serve it rare — never overcook it.
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
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.
Serves 6.
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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
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.
Serves 6.
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