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Sweet and Sour Sicilian Tuna

Sweet and Sour Sicilian Tuna

JoAnna Porreca Schade

"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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40 m servings 500 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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.

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Read all reviews 20
  1. 26 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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 h...

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Least positive

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 a...

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 ...

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 ...

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

Fantastic! I will make often for my fish dishes - thank you!

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