Onion with its sweet, spicy and sour notes brings to the dish a special depth of taste, which blends perfectly with tuna. An important addition is fresh mint leaves. Together combined into a dish that you will definitely want to cook again. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tuna steaks 4 cm thick.
- 2 tbsp. l olive oil
- 2 large onions, cut in half and chop thin rings
- 1 tbsp. l Sahara
- 2 cinnamon sticks
- A pinch of chopped dried cayenne pepper
- 1/4 Art. red wine vinegar
- 1/4 Art. chopped mint leaves
- 1/4 Art. chopped parsley, optionally whole leaves for decoration
- 2 tbsp. l canola oil
Recipes with similar ingredients: tuna, wine vinegar, pepper ground cayenne, cinnamon, mint, parsley
Recipe preparation:
- Heat the olive oil over medium heat in a large saucepan. Add onions, sugar, cinnamon, chopped dried cayenne pepper and sprinkle with salt and black pepper. Cook, stirring occasionally, until the onion is golden brown and caramelized (approximately 30 minutes). Stir in a few tbsp. l water and vinegar. Try and season with salt and pepper to your taste. Stir in mint and chopped parsley just before serving.
- Heat the grill for cooking in direct high heat. Lubricate the tuna on both sides with canola oil. Sprinkle with salt pepper. Fry until golden brown, light char on both sides (approximately 2 minutes on each side). Power roasting should be weak, with a pink middle (medium-rer).
- Slice the tuna steaks across the fibers into thick slices and put them one after another on a serving plate so that they overlapping like tiles. In the center, place the onion mixture. Let the dish stand at room temperature for about 15 minutes before serving.
