Atún encebollado (tuna cooked in an onion stew)
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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.
Ingredients
- 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
Method
1
Add the fish stock to a large saucepan and bring to a simmer
2
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
3
Add the pimentón, sherry vinegar and a few ladlefuls of fish stock and tuna with a good pinch of salt
4
Cook for about three minutes, then serve with some good bread and a salad
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Atún encebollado (tuna cooked in an onion stew)
