Sicilian tuna with carmelized onions

Sicilian Tuna with Carmelized Onions

originally called Marintated Tuna from Cucina Paradiso by Clifford A. Wright

2 large onions thinly sliced

1/3 cup olice oil

salkt and pepper

3 Tablespoons white wine vinegar

3 Tablespoons sugar

2 pounds fresh tuna, cut into 1- to 2- inch pieces

finely chopped mint, for garnish (optional)

Cook onions in 1/2 cup water over high heat for 5 minutes or until water evaporates.  Reduce heat to medium and pour in 1/4 cup olive oil. Cook another 7 minutes.

Season the onions with salt and pepper to taste.  Add the vinegar and sugar and cook for 2 minutes.  Ass the tuna and remaining olive oil.  Simmer over low heat until the tuna is cooked but not dry, about 4 minutes.  Checke the tuna, the insides should be slightly pink.  It it's purple, cookr for 1 or 2 minutes loner.  Sprinkle with mint if you like.  Serves 6. 

I only needed enough servings for 2 so I used 2/3 pound tuna and halfed all of the other ingredients except the olive oil - you still need full amount as called out in recipe.  I used fresh Ahi tuna purchased the same day.  Using fresh tuna makes for a MUCH tastier end result but I've made this before with frozen tuna when that's all I had and it's still good.  Easy, fast, only a few ingredients, low calorie and yummy!!