800 g (1/3 lbs) tuna steak
350 g (12 oz) onions
a few fresh peppermint leaves
extra virgin olive oil
100 g (1/3 cup) red wine vinegar
100 g (3/4 cup) fine sugar
10 juniper seeds
5 cardamom seeds
1 large pinch cumin
1 large pinch fennel seeds
200 g (1 cup) cane sugar
100 g (1/3 cup) salt
Marinate the tuna the day before: mix the spices with the cane sugar and salt, and coat the tuna. Place in a baking dish, cover with plastic wrap and refrigerate for 24 hours. Once finished marinating, clean the tuna, rinsing it under water and dry throughly.
Trim the tuna, removing the darkest and most irregular parts. Dice and grill in a non-stick pan, leaving the meat still rare.
Cut the onion into uniform slices and steam for 5 minutes. Immerse in iced water, drain and dry.
Place the onion in a pan with oil and salt, turn up the flame and brown well. Add the vinegar, fine sugar and peppermint, and allow to caramelize.
Place a little of a sweet-and-sour onion mixture in the centre of each plate. Arrange the tuna steak on top and cover with a little of the sweet-and-sour sauce
Wine: “San Lorenzo” 2007 – Etna DOC rosso – Cantina Girolamo Russo, Randazzo (CT).