Carrabba's Itlain Grill Restaurant Recipe
4 tablespoon extra-virgin olive oil ,divided
2 medium red onions, cut into thin half moons
1/2 teaspoon sugar
2 cloves garlic, minced
1 tablespoon finely chopped fresh flat leaf parsley
4 ( 8 oz.) tuna steaks
kosher salt and freshly ground black pepper
1 teaspoon all-purpose flour
1 cup hardy red Italian wine
Heat 2 tablespoons of oil in large skillet over medium Heat. Add the onions and sugar. Cook, staring often, until very tender and caramelized to a deep golden brown, about 20 minutes. Stir in the garlic and parsley and cook until the garlic is fragrant.
Add the remaining 2 tablespoons of oil to the skillet and heat over medium-high heat. Season the tuna with 1/2 teaspoon salt and 1/4 teaspoon pepper period add to the skillet and cook, turning after 2 minutes, until Brown on both sides, about 4 minutes. Transferring a plate.
Return the onions to the skillet. Sprinkle with the flour and stir well. Stir in the wine and bring to a boil. Return the tuna to the skillet, reduce the heat to medium-low and cover. Simmer until the sauce is lightly thickened but the tuna is still pink in the center when pierced with a sharp knife, about 5 minutes. Transfer the tuna and sauce to a dinner plate and serve hot.