Atún encebollado (tuna cooked in an onion stew)

Atún encebollado (tuna cooked in an onion stew)

This quick and simple recipe from Chef José Pizarro relies on very high quality ingredients, like good fish stock, sherry vinegar, tuna and olive oil.
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  1. Step 1

    Add the fish stock to a large saucepan and bring to a simmer
  2. Step 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. Step 3

    Add the pimentón, sherry vinegar and a few ladlefuls of fish stock and tuna with a good pinch of salt
  4. Step 4

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