Recipe by MCMMOM
"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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onion, cut into chunks
red wine vinegar
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.
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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Sicilian Tuna
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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