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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
1/2 cup olive oil
Extra virgin olive oil
Season tuna with salt and pepper.
Slice onion thinly into matchsticks.
Heat large skillet; add oil and onions. Sweat and cook until caramelized golden.
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)