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La Fontanella Tuna alla Favignana



  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)