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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.

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  • Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.

  • Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.

Nutrition Facts

500 calories; 40.3 g protein; 57.8 g carbohydrates; 77.1 mg cholesterol; 64.2 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2010
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 More
(9)

Most helpful critical review

Rating: 3 stars
01/17/2019
Interesting but too sweet will cut back on the sugar if ever make again. Read More
31 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/06/2010
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 More
(9)
Rating: 5 stars
07/06/2010
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 More
(9)
Rating: 4 stars
04/06/2009
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. Read More
(7)
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Rating: 5 stars
08/14/2009
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. Read More
(6)
Rating: 4 stars
03/24/2011
Very good. It is the perfect weeknight recipe. Quick tasty and one frying pan. Read More
(4)
Rating: 5 stars
09/20/2010
made this last night super easy and good may try it on chicken. Read More
(3)
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Rating: 5 stars
04/01/2012
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. Read More
(2)
Rating: 5 stars
03/26/2010
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 Read More
(2)
Rating: 5 stars
01/19/2010
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 Read More
(2)
Rating: 5 stars
03/21/2011
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. Read More
(1)
Rating: 3 stars
01/17/2019
Interesting but too sweet will cut back on the sugar if ever make again. Read More