My grandmother made this recipe every Christmas Eve as part of the Feast of the Seven Fishes. We still make it today and it is my all time favorite!
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.
Read MoreInteresting but too sweet, will cut back on the sugar if ever make again.
Read MoreThis 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.
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
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
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.
This is wonderful! I'm only a novice cook and I was able to pull this off well. Very good!I make 2-3 onions though because like everyone has said, they are the best part!
Completely authentic recipe for Sicilian style tuna steak. My grandmother made it too!
Feast of the Seven Fishes has always been a big tradition in my family. Thank you for a great, easy recipe! I did add the sugar and vinegar together before putting in the pan just to make sure they were mixed; other than that did according to instruction. Loved it! Served with rice and asparagus.
Very good! We added more onion per the other reviews. I think next time I'll try a little cornstarch to thicken the sauce.
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.
I made this recipe perfectly according to instructions, and the tuna was alright...but the sauce, blech. My husband and I both disliked it's smell and taste...waaaaay too much vinegar. Maybe half the vinegar and the sauce might actually thicken up like it says it will in the recipe. Oh, and to properly enjoy the onions...you need a whole heck of a lot more than 1 large onion. Make it with two or three and your onion might actually last long enough for all four servings of the tuna. I don't think I will make this again...at least not for the sauce. Maybe with just the onions and tuna.
The ingredients don't sound like it would make a great mix. But boy was I wrong! It taste wonderful, I also cut back on the amount of sugar as suggested in other reviews. I also added a splash of balsamic vinegar. A keeper recipe.
Excellent! So easy and somehow so complex. Served with smashed new potatoes and green beans.
Since we like our tuna rare, the only thing I would change is to sear the tuna 1 minute per side, and then simmer them for 2 minutes tops at the end.
DELICIOUS! I substituted brown sugar for the sugar and added a little salt and pepper! LOVED IT! Will make it again! Oh, and I was cooking for myself so I just made one serving... turned out PERFECT!
This was amazing! I used pomegranate vinegar with the sugar and onions. I also seasoned the tuna with a little Old Bay, dill and lemon pepper seasoning. It was delicious! This is a keeper.
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.
Wow! WAY too sweet!!! I would suggest starting with the 1 c. of red wine vinegar and adding 1/4 c. of sugar. I seared tuna for 1 minute on each side initially, removed from the pan, added the onions back in with the sauce until it thickened, and then added the tuna back in for 1 minute on one side and 30 seconds on the other. (Tuna was cooked perfectly this way.) Hubby and I had to add hot sauce to the tuna to make it slightly edible. The hot sauce did cut the sweetness some. I will try it again, but cut way back on the sugar and maybe add some hot sauce or wasabi into the sauce. hubby & I only ate about half of our tuna steaks.
I will make this again, would be great with a plain rice or simple salad as I served it.
Excellent, so good. The onions with the sauce is so smooth and delicious. Second time making it, second time loving it!
