Greek cuisine · Fish & Seafood

Tuna with Slow-Braised Onions

Tuna steaks briefly seared and finished cooking in slow-braised onions with tomato and vinegar.

Ingredients · for 4 servings

• 4 tuna steaks (about 180 g each)
• 800 g onions
• 4 garlic cloves
• 3 tomatoes
• 2 tbsp tomato paste
• 3 tbsp red wine vinegar
• 1 bay leaf
• 1 tsp sugar
• 100 ml olive oil
• 1 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Pat the tuna steaks dry, season with salt and pepper; cut the onions into fine half-rings, slice the garlic, and peel and dice the tomatoes.
2. Heat 70 ml olive oil hard in a wide pan and sear the steaks for 1 min. per side until browned outside, then remove and set aside.
3. In the same oil, braise the onions with a pinch of salt and the sugar over low heat, uncovered, for 15–18 min. until they collapse and turn golden sweet.
4. Add the garlic and tomato paste, cook for 1 min., then deglaze with the vinegar and let it evaporate completely.
5. Stir in the tomatoes, bay leaf, and 150 ml water and simmer covered for 10 min. until a thick, dark onion sauce forms.
6. Return the steaks with their juices to the pan, let sit over low heat for 5–6 min., drizzle with the remaining olive oil, and serve sprinkled with parsley.