Tuna with onion and vinegar
It has its roots in the seventh century BC, when Greek colonists from Rhodes and Crete settled in southern Sicily.
It is a recipe that requires a ‘watering-down’ operation (‘stimpirata’ in Sicilian) of the strong flavor of foods by using onion and vinegar.
4 slices of tuna
1 glass of vinegar
1 glass of olive oil
salt and pepper
After washing and drying the tuna, cover it with flour and fry it lightly in plenty of hot oil.
Slice the onions and place them in a pan with oil and sprinkle with vinegar when they are soft and browned.
After allowing it to evaporate for a few seconds, add the tuna.