Onions and tuna in balsamic vinegar for Rosh Hashanah
A surprising antipasto with a sharp, sweet and spicy taste. Serve with fresh bread or warm foccacia.
Serves 4 – 6
3-4 tbsp. reduced balsamic vinegar (see basic recipe, below)
3 tbsp. demerara sugar
1 hot green pepper
130-150 gr. good-quality canned tuna
1 tbsp. capers
3 tbsp. olive oil
Reduced balsamic vinegar, basic recipe
It’s a good idea to prepare the balsamic glaze at home, to achieve a very high quality. In a small pot, mix 1 1/2 cups balsamic vinegar with 1/2 cups brown sugar and simmer over a low flame until the liquid is reduced by half. While it is simmering, additional flavors may be added, such as rose petals, rosemary or lemon peel. The reduced vinegar will keep in a sealed bottle for a long time.
Slice the onions in very thin rings. Transfer to a bowl; pour the reduced balsamic vinegar over. Stir so that the onion is coated, and refrigerate for at least one hour or overnight. Slice the hot green pepper into thin rings. Place the sugar in a skillet and heat over a low flame for two or three minutes until the sugar dissolves and turns a caramel color. Add the pepper rings to the caramel and turn off the heat. With tongs, carefully remove the caramel-coated peppers and place them on a sheet of baking paper, spaced slightly apart, until the caramel cools and hardens.
Arrange the vinegar-marinated onions on a serving dish in a single layer. Spread the tuna and capers on top and then pour the olive oil over. Garnish with the sweet and spicy peppers to taste, and serve with a semi-sweet white wine.