Tuna and Onions in Agrodolce | Christopher Kimball’s Milk Street

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Milk Street Recipe

Tuna and Onions in Agrodolce

25 minutes

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.

4

Servings

Tip

Don’t forget to pat the fish dry with paper towels before cutting it into cubes. Wicking away excess moisture ensures better browning in the skillet. That said, don’t sear the tuna for longer than indicated, and don’t brown all sides of each piece or the fish will end up dry and overcooked.

25 minutes

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