Tunnina ca cipuddata: the taste of the Sicilian summer

When summer begins to make itself felt with its warm sun, turquoise sea, and air scented with salt, the authentic flavors of Sicilian tradition come back to life. Among them is a dish full of history, sea, and home: tuna with sweet and sour onions, or as it’s called in dialect, “Tunnina ca cipuddata”.

Typical of the Egadi Islands but now widespread along the entire Sicilian coast, this main course embodies the wisdom of ancient seaside kitchens — those that knew how to elevate simple, seasonal ingredients with a few gestures handed down through generations.

The recipe we’re sharing today comes from our Cesarina Francesca from Palermo, who has made this dish a symbol of her family’s cooking.

"In Sicily, tuna is called tunnina, in the feminine form," Francesca explains, "because it’s the females who, in May and June, come closer to the coast to lay their eggs. They are larger, fattier, and their meat is considered the most prized. It was during this period that the mattanza, the traditional tuna fishing ritual, took place in the Sicilian tonnare".

And it is precisely in these months — between late spring and early summer — that this dish reaches its peak. Thick slices of fresh bluefin tuna meet the sweet and aromatic character of sweet and sour onions in a flavorful embrace that celebrates Mediterranean cuisine.

The preparation is simple but rich in flavor: the tuna slices are floured and fried, then immersed in a sweet and sour sauce made by slowly stewing onions in extra virgin olive oil, vinegar, and sugar. Each family has its own twist: some use golden onions, others prefer red Tropea onions for a deeper flavor. The most traditional? The sweet white Giarratana onions, just like those used by Francesca — perfect for balancing the strength of the tuna.

The magic of this dish also lies in its versatility: it can be enjoyed warm or cold, making it ideal for a summer lunch, a seaside picnic, or a sunset dinner paired with a chilled glass of dry white wine. In fact, it’s best when prepared ahead of time to let the flavors meld: the tuna absorbs the onion’s intensity, and the sauce reaches the perfect balance of sweetness and acidity.

“Tunnina ca cipuddata” is more than just a recipe — it’s a story of the sea and family traditions. It’s one of those dishes that speaks of Sicily even without saying a word. So go ahead, give in to temptation: fire up the stove, slice the onions with care, and let your kitchen fill with the sweet and sour aroma… summer is coming, with all its flavor!