Print Recipe

La Fontanella Tuna alla Favignana



  • 4 (1-inch) slices of Ahi tuna
  • 2 large onions
  • 1/2 cup red wine vinegar
  • 1/2 cup white wine
  • Chopped parsley
  • 1/2 cup olive oil
  • Sea salt
  • Extra virgin olive oil
  • Black pepper


  1. Season tuna with salt and pepper.
  2. Slice onion thinly into matchsticks.
  3. Heat large skillet; add oil and onions. Sweat and cook until caramelized golden.
  4. Add vinegar and wine. Boil to evaporate alcohol; add tuna. Cook for 3 minutes on each side. Keep fish moist, adding water if necessary.

Source: La Fontanella - Phoenix, Arizona (originally from Chicago, Illinois)

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