Atún encebollado (tuna cooked in an onion stew)

Jose Pizarro Tuna Final
Not yet rated

This very simple recipe from José Pizarro relies on very high quality ingredients, like good fish stock, sherry vinegar, tuna and olive oil. It's delicious served alongside bread and a fresh salad.

Watch José Pizarro, and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series.

First published in 2023




  • extra virgin olive oil, for cooking
  • 2 garlic bulbs, peeled and finely sliced
  • 2kg onion, finely sliced
  • 1 bunch of oregano, leaves pulled from the stalks and finely chopped
  • 4 bay leaves
  • 2g of smoked paprika
  • 100ml of Jerez vinegar
  • 1l fish stock, or as needed for cooking the tuna
  • 400g of tuna, ideally the tail, or a medium fatty cut, cut into large cubes
  • flaky sea salt, to taste



Add the fish stock to a large saucepan and bring to a simmer


Add the oil to a pan along with the garlic, onions, oregano, and bay leaf. Fry them over a medium heat until translucent, but not browned


Add the pimentón, sherry vinegar and a few ladlefuls of fish stock and tuna with a good pinch of salt


Cook for about three minutes, then serve with some good bread and a salad

First published in 2023

With a focus on simple, authentic Spanish cuisine, chef José Pizarro has been at the forefront of bringing true tapas to London.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more