Tuna Sautéed with White Onions

Tuna Sautéed with White Onions

Tuna Sautéed with White Onions or Tonno in Padella

It’s often possible to flick through recipe books that are filled with unsuitable recipes for those with food allergies and still strike gold. This simply delicious gem of a recipe is one of those finds; from the beautifully photographed Food Festivals of Italy by Leonardo Curti and James O. Fraioli, which illustrates ‘celebrated recipes from 50 food fairs’. 

When paired with steamed vegetables, a huge salad, or roasted beets and potatoes, it promises to become a staple meal. Created for the Tuna Festival which is held on the island of Sardinia every May, the recipe also includes white wine, which can be Italian if you like.
(Please note this recipe contains seafood and wine; if you are allergic to seafood or sulfites please choose a different recipe.)
This recipe makes 4 servings.

Tonno in Padella Ingredients:
¼ cup extra virgin olive oil
2 medium white onions, thinly sliced
Salt and pepper to taste
4 (6 oz) tuna steaks
1 cup of dry white wine
1 tablespoon dried oregano

Instructions:
Ina large sauté pan over medium-high heat, add the olive oil and onions and cook until soft and golden.
Salt and pepper the tuna steaks and then set on top of the onions.
Add the wine and dried oregano and continue cooking until the wine is reduced; about 5 to 8 minutes.
Remove from the heat and serve immediately.

 Nutritional information provided by www.menucalc.com