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4 tuna steaks, cut
¼
-inch thick and 6 to 8 ounces each
4 teaspoons
Colavita Extra Virgin Olive Oil
2 medium yellow onions, thinly sliced
Salt to taste
Freshly ground black pepper to taste
¼
cup Colavita Balsamic Vinegar
¼
cup white wine*
2 tablespoons chopped fresh mint
1 tablespoon honey
Serves 4.
Heat 3 tablespoons of the
Colavita Extra Virgin Olive Oil
in a large skillet with a lid over moderate heat. Add the onions, salt and pepper, and
sauté until the onions are softened, about 5 to 8 minutes. Cover loosely with a piece of foil and reduce the heat to moderately low. Cook, stirring occasionally, for 15 minutes, or until the onions are tender and caramelized. Transfer the onions to a plate with a slotted spoon along with any browned bits. If necessary, add another tablespoon of
Colavita Extra Virgin Olive Oil
to the skillet and increase the heat to high. When the oil is hot, add the tuna and brown on one side, about 2 minutes. Turn the tuna over and add the onions,
Colavita
Balsamic Vinegar, wine, mint,
honey, salt and pepper. Heat through then reduce the heat to moderately low, cover and cook 2 to 3 minutes.
*Suggestion: Use the same wine to enjoy with dinner -- Bolla Pinot Grigio.
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