Spanish cuisine · Fish & Seafood

Atún Encebollado

Tuna cubes from Cádiz, briefly seared and finished in braised onions with white wine and oregano.

Ingredients · for 4 servings

• 700 g tuna fillet
• 4 large onions
• 4 garlic cloves
• 150 ml white wine
• 1 tbsp sherry vinegar
• 1 tsp oregano
• 2 bay leaves
• 1 tsp sweet paprika
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the tuna into 3 cm cubes, season with salt and pepper and let sit for 10 min; slice the onions into fine half-rings and the garlic into slices.
2. Sear the tuna in 3 tbsp olive oil over high heat for 1 min per side, browning only the outside, and remove at once – the inside should stay raw.
3. Add the remaining oil to the pan, add the onions with a pinch of salt and braise over low heat for 20 min until soft and golden.
4. Add the garlic, bay leaves, oregano and paprika and fry for 1 min until fragrant.
5. Deglaze with the white wine and sherry vinegar and reduce uncovered for 6–8 min until the onions are coated only in a syrupy sauce.
6. Return the tuna along with any juices, let steep in the sauce for 2 min and serve lukewarm – it tastes even better the next day.