Sweet And Sour Sicilian Tuna Recipes

Steps:

• Over medium heat, place a skillet lare enough to hold all the tuna steaks in one layer. Add 2 tablespoons of the olive oil, the sliced onions, salt, and pepper to taste. Cook the onions for about 8 to 9 minutes or until they're wilted and golden brown. Remove the onions from the pan and keep them warm.
• Add 2 more tablespoons of the olive oil to the same pan and increase the heat to high. Season the tuna steaks with salt and pepper and lightly flour them on both sides. Sear the tuna steaks for 2 minutes on each side, then remove them from the pan. Add the sugar, vinegar, wine, and cooked onions to the pan. Cook uncovered, over medium heat for about 2 minutes. Add the parsley and the tuna steaks and cook for another 2 mintues. Remove the tuna to a warm platter, pour the pan juices on top, and serve.

Steps:

• Marinate tuna:
• Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
• Grill tuna:
• Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
• Meanwhile, make sauce:
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
• Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.

Steps:

• Drain the can of pineapple, reserving the juice.
• In a saucepan combine 1/3 cup of the pineapple juice [set aside the rest], bell pepper, pineapple chunks, bouillon cube & water.
• Heat the mixture to boiling, then reduce heat & simmer 5 minutes.
• Mix the cornstarch with the remaining pineapple juice, soy sauce, vinegar & sugar, then stir that mixture into the hot pineapple mixture.
• Cook, stirring constantly, until the mixture is thickened & bubbling.
• Add the tuna chunks & butter, carefully stirring. Heat through.
• Heat the chow mein noodles, & spoon the tuna mixture over the noodles before serving.