Seared Tuna with Sweet and Sour Cipollini Onions Recipe
  • 3 tablespoons olive oil
  • ½ pound ciopollini onions
  • ¼ cup balsamic vinegar
  • 1 tablespoon of sugar
  • ¼ cup of water
  • 2 Tuna steaks
  • salt & pepper to taste
  • several mint leaves, cut into strips
  1. In a large saute pan, heat 2 tablespoons of the olive oil over medium heat.
  2. Add the ciopollini onions and cook, until lightly browned on all sides and slightly softened 8-10 minutes.
  3. In a small bowl, mix together the balsamic vinegar, sugar, water and a pinch of salt, and add to the onions.
  4. Cook the onions, stirring occasionally until the mixture is reduced down to a syrupy texture and sticks to the onions.
  5. Season the tuna steaks on both sides with salt and pepper.
  6. In a large cast iron skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the tuna steaks to the hot skillet and sear each side for 1 minute for medium-rare.
  7. Place the tuna steaks in serving plates and spoon the onions on top or around the sides. Sprinkle with the mint and serve.
Recipe by The Italian Chef at