It is though we are not attempting to match our2013 Cerasuolo di Vittoria , which is the very basis of the reduction which we prepared for the tuna. Serve at 57-59° Fahrenheit (14-15° centigrade) and its fragrance of the wild cherries of Frappato and the silky palate of Nero d’Avola will be the ideal match for the fish.
And, as always, the Cerasuolo marches alongside the palate and never dominates it.
Ingredients for 4 persons
2.2 pounds of filet of fresh tuna
1.5 fluid ounces of white vinegar
2 white onions
a glass of water
extra-virgin olive oil
For the syrup
1 pint of Cerasuolo di Vittoria red wine
9 ounces of sugar
1 star anise
1 tablespoon of black pepper
1/2 a cinnamon stick
1 handful of almonds
Put the wine over a high flame in a pot with the star anise, black pepper, cloves, and cinnamon stick. Once the wine begins to boil, lower the flame until it reaches a temperature of 220° Fahrenheit (using a thermometer – it will take approximately 30 minutes). Turn the flame off. Slice the onion thinly and sauté in a covered frying pan at high heat with a bit of olive oil. Add two tablespoons of sugar and bathe with the vinegar when the onion has become a bit golden in color and then lower the flame. Salt the water and cover the onions with it. When the onion has begun to shrivel, take the cover off the frying pan and cook until the water has virtually evaporated. Sprinkle the tuna with the oregano and sear in a frying pan with a bit of olive oil, one minute per side. Season with a bit of salt. Pour the syrup onto a platter, place the tuna on top, and finish the dish with the onion and with almonds which have been toasted in their skins and chopped, not too finely.