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Tuna and Onions in Agrodolce
Sicilian cuisine is influenced by the food and cooking of North Africa, and tonno con cipolle in agrodolce, or sweet and sour tuna and onions, is one such example. A chunky sauté of meaty tuna, savory-sweet red onions and tangy wine vinegar, plus pine nuts, dried currants (or raisins), fresh mint and a small measure of red pepper flakes, this quick-cooking dish hits most, if not all, of the notes on the flavor spectrum. Firm-textured swordfish is as delicious as tuna, but since it’s best fully cooked (rather than a touch rare at the center, as for tuna), after turning the pieces, cook for about 3 minutes before transferring the fish to the plate. Salmon works, too, but make sure to use skinless fillets cut from the thick end of the fish; the cooking times for salmon are the same as for tuna.
pounds skinless tuna steaks (see headnote), patted dry and cut into 1-inch cubes
teaspoons all-purpose flour
01In a medium bowl, toss the fish with the flour and ½ teaspoon each salt and black pepper. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering.Add the fish in an even layer and cook without stirring until golden brown on the bottom, about 2 minutes. Stir once, redistribute in an even layer and cook until the pieces are lightly browned on a second side, about 1 minute. Using a slotted spoon, transfer the fish to a plate; set aside.
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