One time I found myself with quite a bit of leftover grilled tuna. I didn’t want to reheat it since it would inevitably overcook. Recalling that Venetians marinate fried sole in sweet-and-sour onions, and leftover boiled beef is often served with smothered onions, I decided to marinate the tuna with caramelized onions and capers and serve it the next day. It was so good that now I grill tuna expressly to marinate it this way.
© 2005 Giuliano Hazan. All rights reserved.