Tuna and Onions in Agrodolce
Servings 4 servings
Ingredients
- 1½ pounds skinless tuna steaks patted dry and cut into 1-inch cubes
- 2 teaspoons all-purpose flour
- Kosher salt and ground black pepper
- 3 tablespoons extra-virgin olive oil plus more to serve
- 2 medium red onions halved and thinly sliced
- 3 tablespoons walnuts
- 3 tablespoons dried cherries
- 1 tablespoon white sugar
- ¼ cup red wine vinegar
- ¼ cup lightly packed fresh mint roughly chopped
Instructions
- In a medium bowl, toss the fish with the flour and ½ teaspoon each salt and black pepper. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the fish in an even layer and cook without stirring until golden brown on the bottom, about 2 minutes. Stir once, redistribute in an even layer and cook until the pieces are lightly browned on a second side, about 1 minute. Using a slotted spoon, transfer the fish to a plate; set aside.
- Return the skillet to medium-high and add the onions, walnuts and ¼ teaspoon salt. Cook, stirring occasionally, until the onions are softened and lightly browned, 3 to 5 minutes. Stir in the cherries and sugar, then add the vinegar and ⅓ cup water. Bring to a simmer over medium-high and cook, stirring often, until lightly syrupy, 2 to 3 minutes.
- Return the fish and any accumulated juices to the skillet; stir to combine. Remove from the heat and stir in the mint, then taste and season with salt and black pepper. Can be served over grains or rice.
Notes
Don't forget the mint - it really makes the dish pop!