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Tonno a la Siracusana (Tuna Siracusa Style)

This is a classic Sicilian dish from the once-Greek city of Siracusa. Tuna is important to the economy of Siracusa, as well as to the palates of the inhabitants.

  • 1 (2 pound) piece tuna
  • 2 cloves garlic, slivered
  • 1/8 teaspoon cardamom
  • 1 large onion
  • 3 tablespoons olive oil
  • 4 large tomatoes, peeled and chopped
  • Salt to taste
  • 1/2 cup water(optional)
  • 1/2 cup vinegar
  • 2 teaspoons dried oregano
  • Freshly milled pepper to taste




Make slits in the tuna at regular intervals and fill with garlic slivers. Sprinkle with cardamom. Set aside.

In heavy sauté pan, cook onion over medium heat in oil until translucent. Add tuna and brown on both sides.

Stir in tomato. Season with salt to taste. Cover and cook on medium-low heat for 20 minutes, turning gently once. If sauce becomes dry, add water.

Pour vinegar over fish, sprinkle with oregano, and season with pepper to taste. Cook for another 15 minutes or until fish is cooked through.

Let fish cool, then cut into slices, put on serving platter and spoon sauce over it.

Serves: 6

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