- For the agrodolce sauce:
- ¾ cup red wine vinegar
- crushed red pepper flakes a pinch
- ¼ cup honey
- a pinch salt flakes
- 2–4 T red onion, finely chopped
- 2 T sultanas, roughly chopped
- 2 T green olives, finely chopped
- 1 orange, zested and juiced
- 1–2 T pine nuts, toasted
- 1–2 T Italian parsley, finely chopped
- For the tuna:
- 4 x 150–200 g portions fresh tuna
- 2 T olive oil
- sea salt and freshly ground black pepper, to taste
To make the sauce, simmer the vinegar, red pepper, honey and salt for 5 minutes, or until slightly reduced and syrupy. Pour over the onion, sultanas and olives. Allow to cool. Stir in the orange zest and juice. Check the seasoning. Stir in the pine nuts and parsley just before serving.
Moisten the tuna with olive oil and bring to room temperature. Heat a heavy cast-iron pan until smoking hot.
Remove the pan from the stove. Spray with cooking spray to prevent sticking. Place the oiled tuna in the hot pan and return to a high heat. Sear for 1–2 minutes on each side – it should be rare. Season with salt.
Place on plates and pour over the sauce.
Cook's note: I love a sweet-sour Sicilian sauce (there are many variations) and decided to try it over hot tuna – truly delicious. You could add roast brinjal, butternut or cauliflower to catch the sauce. Serve with crisp lettuce.