Frank's Recipes! Tonno cipollata

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Tonno cipollata

4 tuna steaks (8 ounces each)
4 onions
1 tablespoon capers
8 mint leaves
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
Flour for dusting
Sea salt and freshly ground pepper

Slice the onions into thin rings. Salt the tuna slices then dredge in then flour. Place a large pan over moderately high flame and heat the olive oil, quickly frying the tuna until nicely browned on each side but still pink in the center. Remove the tuna from the pan and set aside. Turn down the temperature to moderately low temperature and, in the same pan, sauté the onions, stirring frequently. When the onions begin to brown, add the vinegar, cover the pan and simmer until the vinegar has almost evaporated. Replace the tuna to the pan, add the capers, mint and ground black pepper, turn up the heat and allow the liquid to evaporate completely. Place the tuna on a platter and cover with the onions.

Serves 4.