You can't expect to read a cooking blog by your mother without the occasional piece of free advice. Guys and gal, you should eat more fish and here's a recipe from Sicily for those times when you are feeling flush and can afford to pay up for the good stuff. Don't try this with cheap tuna. You can also use this recipe for swordfish. Get the fishmonger to cut your steaks medium thick (10-15mm). You can see from the picture that I also added sliced zucchini that was about to go off which was a good additon but not traditional.
Tuna steaks
1 large white onion
4 tablespoons extra virgin olive oil
3 tablespoons wine vinegal (red or white) or lemon juice
2 tablespoons chopped fresh oregano leaves (its OK to use dried if that is all you have)
Slice the onion thinly and fry over low heat in the olive oil with a pinch of salt until very soft but not coloured. Be patient with this.
Add the vinegar and oregano and continue to cook gently. Add a little bit of water if it gets too dry. It should be like a sauce.
Heat another pan until it is very hot. Rub olive oil on the steaks and grill the tuna for 2 minutes on each side.
Serve the tuna on a bed of salad leaves and then spoon the onion sauce over it and serve a sliced lemon on the side. Add a little more olive oil on top and finish with salt and pepper.
