Fresh Tuna with Giarratana onions and tomatoes

10 Sep 2016 Main CourseRecipes Antonella Stellino

For 4 people


4 of tuna fillet slices;
1 large onion of Giarratana;
3 tablespoons tomato puree;
1/2 dozen cherry tomatoes;
1/2 glass of brandy;
Salt to taste.


Cut the onion into slices and the cherry tomatoes cut in half, fry in a pan with plenty of oil. When it is wilted, add the brandy and let evaporate soon. Add the tomato puree, a pinch of salt and cook over low heat until the sauce has thickened.

Meanwhile grill the tuna fillet slices. Add salt and pepper to the cooking you want.

Serve out in a plate accompanying the hot tuna with onion.

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