This was reallllllllyyyy good! Even just the basic recipe it's good. I threw in a little bit of garlic and some marjoram into the mix and that made it extra flavorful. I would imagine that you add just about any herb and it would not spoil it. Fantastic.
This was a great meal. I made it with salmon instead due to the lesser cost of salmon and I only used 3 steaks. I'll make it again. Next time I will serve this dish with Roquefort Pear Salad.
This is so good. I only had 3/4 cup red wine vinegar on hand so used 1/4 cup regular white vinegar and it was still great. Next time I will carmelize two onions instead of just one. The onions were the best part and we all were fighting over the onions.
Very good. It is the perfect weeknight recipe. Quick tasty and one frying pan.
made this last night super easy and good may try it on chicken.
This is a delicious dish! Word to the wise--you cannot divide it! I tried and it was an utter failure. Even if you're making one tuna steak you must follow the full liquid measurement. The first time I got sweet and sour candied onions and tuna. Had to chip it off my plate. LOL! The second... success! The most difficult thing about this recipe is mustering the patience to caramelize the onions. Don't rush! Take your time; do it right. It makes all the difference. That and withstanding the pungent aroma of the red wine vinegar as you complete the recipe. I paired mine with steamed spinach. I was raised with spinach and vinegar (instead of butter salt etc.) so pouring a little sauce over my spinach was all I needed. With that it is a bit of a pungent overload so you might want to have a nice mellow starch in addition. Simple rice pilaf might do the trick. I'm so NOT a cook but I think I pulled this off with aplomb (the second time). Highly recommended.
GREAT....the preparation was very easy and results excellent! My husband is very picky and he really enjoyed this dinner. Paired it with roquefort pear salad and grilled asparagus
really great!but the fish better be fresh i mean just caught! this goes good with other fish too! i like more onions too iv even done it with white wine and a little balsamic for color
Very authentic and delicious. We enjoy this during the holidays and at least once every 4 weeks on a Friday since we could not have meat on Fridays. Many Catholics still observe the no meat on Friday rule all year long and not just during Lent.
Lots of sugar, and frying the fish made it tough.
