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.
- Total:
Ingredients
- extra virgin olive oil, for cooking
- 2garlic bulbs, peeled and finely sliced
- 2kg onion, finely sliced
- 1bunch of oregano, leaves pulled from the stalks and finely chopped
- 4bay 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
Instructions
Step 1
Add the fish stock to a large saucepan and bring to a simmerStep 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 brownedStep 3
Add the pimentón, sherry vinegar and a few ladlefuls of fish stock and tuna with a good pinch of saltStep 4
Cook for about three minutes, then serve with some good bread and a salad