Tonno con Capperi e Cipolle

Ingredients

• .5 C olive oil
• 4 large red onion, sliced
• 2 C dry white wine
• .5 C capers, chopped
• 4 bay leaves
• salt and pepper to taste
• 16 tuna steaks, about 6 oz each
• chopped flat-leav parsley

Process

1. Warm oil in a large frying pan.
2. Add onion and saute until tender (about 5 minutes). Do not allow to brown.
3. Add the wine, capers, bay leaves, and salt and pepper and stir well.
4. Rinse the steaks and pat dry. Push the onion mixture to one side of the pan and add the fish.
5. Cook turning once, until opaque throughout, about 5 minutes total.
6. Transfer fish to serving platter and sprinkle with salt and pepper.
7. Continue to cook the onions until most of the liquid has evaporated.
8. Pour the onions over the tuna.
9. Sprinkle with parsley and serve hot or at room temperature.