Tuesday 13 March
There are a bunch of similar recipes from Sicily, where the sweet-sour sauce shows the influence of Arabic cooking (oh, crap, and we thought we were in trouble with Ann Coulter just for mentioning French sauces two days ago).
So cook some thinly sliced onions in olive oil. When limp and slightly brown, push to the back of the pan, and sear a nice piece a' tuna on both sides. Add the sauce, which is 1/2 cup white wine, 1/4 cup white wine vinegar, 1 tsp sugar. Cover and cook just a few minutes to 120º max. (Real easy to overcook this, especially with frozen tuna steaks, which is what you get in Ohio.) You can tart this up any way you like: more sour/salt with capers; more sweet with raisins. Next time we're definitely going to add pignoli.
Viva Italia! And to hell with Ann Coulter.
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