Tuna with Onions

Rinse the tuna slices under plenty of running water and drain carefully. Coat them with flour on both sides, then gently shake off the excess flour: there should only be a thin layer, enough to brown them without creating a heavy coating.

Heat the oil in skillet Once it's hot, add the floured slices. Fry them until golden brown, turning them carefully to cook on both sides. Drain them as soon as they turn amber and arrange them on a serving plate, reserving the cooking oil.

Clean the onions and slice them finely, trying to obtain uniform thicknesses. Transfer them to a shallow pan with a little water and distribute them in as uniform a layer as possible, so as to promote even cooking and a progressive loss of moisture.

Cook the onions over medium heat until the water has almost completely evaporated. Check the bottom of the shallow pan: it should remain moist but not watery, while the onions will appear soft and slightly translucent, without being completely browned yet.

Pour in shallow pan the oil used to brown the tuna and mix the onions. Do it gently sauté over medium heat until they become soft and shiny, with an intense aroma and a light golden color. Avoid letting them brown too much, to maintain the balanced flavor of the dressing.

Add the vinegar to the onions and let it deglaze for a few minutes. Continue cooking until the pungent smell fades and the liquid has partially reduced, forming a smooth and fragrant sauce. Season with salt to taste and pepper as needed.

Pour the still-hot cipuddata over the tuna slices, distributing it evenly. Cover the fish completely with the onions and their seasoning, so that each slice can absorb the contrast between the saltiness of the tuna and the acidity of the vinegar.

Let the seasoned tuna cool completely and let it rest for a few hours, without refrigerating it. Serve it cold or at room temperature, once the seasoning has absorbed and the flavors of the cipuddata have blended.