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Tonno con cipolla in agrodolce

Pragmatic recipe
tonno con cipolla in agrodolce, sweet sour tuna

Tonno con cipolla in agrodolce

Tonno con cipolla in agrodolce. Or sweet sour tuna with onions. A monumental dish that is best eaten cold. The hardest part may be finding fresh tuna.

  • Prep Time 10 Minutes
  • Cook Time 20 Minutes
  • Total Time 30 Minutes
  • Serves 4 People
  • Calories 375 kcal


  • 4 slices of fresh tuna
  • 2 onions
  • 3 spoons of wine vinegar
  • 2 spoons of sugar
  • all purpose flour
  • olive oil, salt
  • fresh mint


  1. Pass the tuna in flour
  2. Fry the tuna steaks in olive oil
  3. Peel the tomatoes
  4. Remove the tuna steaks and set them apart
  5. Fry the sliced onion in the same pan
  6. When the onion is soft, add the vinegar and sugar mix
  7. Transfer the tuna back to the pan
  8. Let it simmer for about 15 minutes
  9. Add the fresh mint and let it rest overnight


Tonno con cipolla in agrodolce. Two main ingredients. For this dish you can use the fatter part of the tuna. If you have the choice. People usually use white onion for this dish. But the sweeter red onions somehow exalt the dish even more.Wine vinegar is less acidic than white vinegar. So if you plan to use that, go easy on the vinegar. No need for fancy vinegar.Instead of caster sugar some use honey. A spoon of honey is sufficient. What do we drink with tonno con cipolla in agrodolce? Red wine rather than white. And a solid one. We tried it with Etna rosso Nerello by Tornatore.

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