Tunny Steaks with Onion Confit

Preparation info
  • Serves


    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About

If the tunny is very dark soak it in cold lightly salted water for 30 minutes. This dish can be served cold as well as hot.


  • 5 tablespoons of olive oil
  • 680 g ( lb) onions, thinly sliced


Heat the olive oil in a large frying or sauté pan. Stir in the onions and some salt and pepper. Cover the pan and simmer gently for about 20 minutes. Add the sugar, vinegar and wine to the pan and continue to simmer for another 25 minutes, uncovered, or until the onions have absorbed the liquid and are very soft.

Dust the tunny steaks in the seasoned flour and sauté in the hot oil for a