Chef Graziella
Anguilla Arrosto alla Comacchiese
The legendary roasted eel of Comacchio, where the brackish lagoons of the Po Delta have produced Italy's finest anguilla for two thousand years. Bay leaves, salt, fire. Nothing more.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Tonno alla Siciliana
Created by
Pristine tuna seared just until the surface takes color, served with onions cooked in Sicily's ancient sweet-sour tradition. The Arabs brought this balance to the island a thousand years ago. It never left.
Main Dishes
Italian, Sicilian
Weeknight
Quick Meal
Date Night
15 min
Active Time
25 min cook•40 min total
Yield4 servings
Sicily is not quite Italy. The cooking of this island carries the weight of every civilization that conquered it: Greek, Arab, Norman, Spanish. The agrodolce, that sweet-sour balance you find throughout Sicilian cooking, came with the Arabs. They understood that sweetness tempers acidity, that opposites in harmony create something neither could achieve alone.
Tuna fishing has defined Sicilian coastal life for centuries. The mattanza, the ancient tuna harvest, was a ritual that shaped entire communities. Sicilians know tuna the way Bolognese know ragù. They would never dream of cooking it through. The center must remain ruby, almost raw, with just the thinnest crust of seared exterior. Anything more is destruction.
The cipollata onions require patience. You cook them slowly until they collapse into sweetness, then sharpen them with vinegar. The pine nuts and capers are not decoration. They are essential Sicilian punctuation, the crunch and brine that make the soft onions complete. This is a dish that takes thirty minutes and cannot be rushed. The fish tells you when it is done. Learn to listen.
Arab merchants and settlers brought the agrodolce tradition to Sicily in the 9th century, transforming the island's cuisine with techniques still practiced today. The combination of tuna with sweet-sour onions emerged in the fishing villages around Trapani and the Egadi Islands, where bluefin tuna migrations supported communities for millennia through the ritual mattanza harvest.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
fresh tuna steak
Quantity
1 1/2 pounds
cut 1 1/4 inches thick
cipollini onions
Quantity
1 pound
extra virgin olive oil
Quantity
1/4 cup, divided
red wine vinegar
Quantity
2 tablespoons
sugar
Quantity
1 tablespoon
pine nuts
Quantity
2 tablespoons
salt-packed capers
Quantity
2 tablespoons
rinsed and soaked 20 minutes
fresh mint leaves
Quantity
8
kosher salt
Quantity
to taste
black pepper
Quantity
to taste
freshly ground
| Ingredient | Quantity |
|---|---|
| fresh tuna steakcut 1 1/4 inches thick | 1 1/2 pounds |
| cipollini onions | 1 pound |
| extra virgin olive oil | 1/4 cup, divided |
| red wine vinegar | 2 tablespoons |
| sugar | 1 tablespoon |
| pine nuts | 2 tablespoons |
| salt-packed capersrinsed and soaked 20 minutes | 2 tablespoons |
| fresh mint leaves | 8 |
| kosher salt | to taste |
| black pepperfreshly ground | to taste |
Equipment Needed
- •Heavy cast iron or stainless steel skillet for the tuna
- •Wide skillet for the onions
- •Sharp slicing knife
Instructions
- 1
Prepare the onions
Bring a pot of water to boil. Drop in the cipollini onions and blanch for two minutes. Drain and rinse under cold water. The skins will slip off easily now. Trim the root ends, keeping enough intact so the onions hold together. Slice each onion in half through the root.
If using regular small onions, peel them and slice into half-inch rounds. The cooking time remains the same. Cipollini are sweeter, but good yellow onions will serve. - 2
Cook the cipollata
In a wide skillet, warm three tablespoons of olive oil over medium-low heat. Add the onion halves cut-side down in a single layer. Cook without stirring until the undersides turn golden, about eight minutes. Turn them over, reduce heat to low, and cook until completely soft and collapsing, another ten minutes. The onions should offer no resistance when pierced with a knife.
- 3
Add the agrodolce
Sprinkle the sugar over the onions and stir gently. Let it begin to caramelize for one minute. Add the vinegar. It will sizzle and steam. Stir to coat all the onions, scraping up any caramelized bits from the pan. The liquid should reduce to a syrupy glaze within two minutes. Add the pine nuts and capers, stir once, then remove from heat. Season with salt and pepper. Set aside. The onions will stay warm.
- 4
Prepare the tuna
Remove the tuna from refrigeration twenty minutes before cooking. The fish must be at room temperature or it will be cold in the center when the outside is done. Pat completely dry with paper towels. Season generously on both sides with salt and pepper.
The quality of your tuna determines everything. Seek sushi-grade fish from a fishmonger you trust. The flesh should be deep red, almost purple, with no brown spots or fishy smell. If it smells like fish, it is not fresh enough for this preparation. - 5
Sear the tuna
Heat a cast iron or heavy stainless steel skillet over high heat until nearly smoking. Add the remaining tablespoon of olive oil. When the oil shimmers and just begins to smoke, lay the tuna in the pan. Do not move it. Sear for exactly ninety seconds. Flip once and sear the other side for ninety seconds. The exterior should be golden brown. The interior should remain ruby red. Remove immediately to a cutting board.
If your tuna is thinner than specified, reduce cooking time to one minute per side. If thicker, add thirty seconds. The center must stay rare. Overcooked tuna is dry and mealy, a waste of good fish. - 6
Rest and slice
Let the tuna rest for two minutes. No longer. Slice against the grain into pieces one-half inch thick. The contrast between the seared crust and the rare center is the point. If you do not see deep red in the middle, you have cooked it too long.
- 7
Serve immediately
Arrange the tuna slices on warm plates. Spoon the cipollata alongside, making sure to include the pine nuts, capers, and the syrupy glaze. Tear the mint leaves and scatter over everything. Serve at once. This dish waits for no one.
Chef Tips
- •The tuna must be impeccable. This is not a dish that forgives mediocre fish. Find a fishmonger who sells sushi-grade tuna and buy it the day you cook. Ask to smell it. Fresh tuna smells like the sea, not like fish.
- •Salt-packed capers have superior flavor to those in brine. Soak them in cold water for twenty minutes, changing the water twice, then pat dry. The extra step matters.
- •Sicilians sometimes add a handful of golden raisins to the cipollata. This is traditional and delicious. If you include them, add two tablespoons with the capers and pine nuts.
- •Do not slice the tuna until the moment of serving. It continues to cook from residual heat, and slicing exposes more surface to that heat. A whole piece resting is safer than slices waiting.
Advance Preparation
- •The cipollata can be made several hours ahead and rewarmed gently over low heat. Add a splash of water if it has thickened too much.
- •The tuna must be seared just before serving. There is no working around this. Plan your timing so guests are seated when the fish comes off the heat.
Frequently Asked Questions
Nutrition Information
1 serving (about 250g)
Calories
435 calories
Total Fat
19 g
Saturated Fat
3 g
Trans Fat
0 g
Unsaturated Fat
15 g
Cholesterol
75 mg
Sodium
555 mg
Total Carbohydrates
14 g
Dietary Fiber
2 g
Sugars
8 g
Protein
51 g
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary ExplorerMore from Chef Graziella's Seafood Main Dishes
Browse the full collection
Chef Graziella
Baccalà alla Vicentina
The patient, milk-braised salt cod of the Veneto, where hours of gentle heat transform preserved fish into something silken and profound. Vicenza guards this recipe jealously, and with good reason.
Chef Graziella
Branzino al Sale
The ancient technique of salt-baking creates a sealed chamber where the fish steams in its own moisture. What emerges is flesh of remarkable purity, seasoned perfectly, ready for nothing but your best olive oil.
Chef Graziella
Calamari Ripieni in Umido
Squid stuffed with their own tentacles and braised in tomato until the flesh turns silky and yielding. This is the home cooking of the Ligurian coast, where nothing goes to waste and patience is rewarded.