This entry was posted on Thursday, October 4th, 2007 at 5:41 am and is filed under Tuna. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 2 lbs. fresh tuna fish
- ½ cup peanut or olive oil
- 2 large onions, sliced
- 6 tbs. wine vinegar
- 1 ½ tsp. sugar
- Salt and pepper to taste
4 sprigs fresh mint or sweet basil, chopped
Have tuna fish sliced 1 ½ inches thick. Season with salt and pepper. Pour oil in skillet; heat; fry fish about 10 minutes or until brown on both sides. Remove fish. Set aside.
Cook onion slowly in the same oil about 5 minutes or until soft; add vinegar, mint or basil, and sugar. Cover; cook slowly 5 minutes more. Place fish in hot sauce; cover; cook slowly 3 minutes longer. Serve very hot.
Fish may also be served cold. If so, cool sauce; pour over fish; marinate several hours in cool place. The longer it marinates, the better the flavour.
Serves 4 to 6.