Sicilian Tuna

This recipe was made by my father's parents.  My mother insists they used vinegar, my father says red wine.  I happend to have a bottle of chianti open, so it was wine.  Vinegar is wine gone bad anyway and is more acidic, but if alcohol is an issue for you (for recovering alcoholics and/or allergies, etc.) just use the vinegar if you are not allergic to that.  I prefer apple vinegar over red wine vinegar.  I found I had to cook mine a bit longer because it was a bigger and thicker piece.  And as much as I love sushi and my tuna rare, again, there are health issues here, so I cooked it a bit longer.

Ingredients
1" Thick Fresh Tuna Steak
Salt & Pepper to Taste
Sliced garlic to taste
Olive Oil
1/4 onion, sliced thin
Approximately 1/4 cup of red wine or vinegar (apple or red wine)

This is the way I cook this, I cannot be sure of how my granparents did it, as they passed long ago.  I heat the olive oil, enough to coat the bottom of the pan, and slice the garlic very thin and put it in there with the thinly sliced onions.  Salt & Pepper to taste, then add the red wine or vinegar and wait for it to simmer.  Add the tuna and cook 5 minutes on each side (more if it just came from the refrigerator, less if its been out for longer than 30 minutes).  That is really it!  Most like to cook with white wine, but red wine gives food a really delicious taste I find.  I would, however, serve this with a dry white wine instead of red. 

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