This is a dish from Cádiz where the ancient Almadraba red tuna harvest takes place. It’s fairly easy to make, but has a rewarding flavor from rich ingredients. I like mine a little saucy, not soupy, but juicy, not dry. It’s frequently served with bread to sop up any remaining juices. It may seem like a lot of Onions, but they’ll cook down significantly, and it is the name of the dish.
| Tasty, but not photogenic |
Some recipes cook the tuna as steaks and top with the onions, but I prefer chunks of tuna that give more opportunity to grab some onions. Most don’t marinade nor [sear](https://planchasdecocina.es/…
This is a dish from Cádiz where the ancient Almadraba red tuna harvest takes place. It’s fairly easy to make, but has a rewarding flavor from rich ingredients. I like mine a little saucy, not soupy, but juicy, not dry. It’s frequently served with bread to sop up any remaining juices. It may seem like a lot of Onions, but they’ll cook down significantly, and it is the name of the dish.
| Tasty, but not photogenic |
Some recipes cook the tuna as steaks and top with the onions, but I prefer chunks of tuna that give more opportunity to grab some onions. Most don’t marinade nor sear the Tuna, but I think it gives more flavor than cooking it naked in the onions.
Look for red tuna (átun rojo) – the traditional tuna from the Almadraba – but yellowtail can be used if that’s not available. Don’t use the luxurious Ventresca cut, it’s fat is too luxurious.
Serves 2, measurements are flexible
300 g Tuna, fresh, cut into steaks Olive Oil, extra virgin Salt 500 g Onion, large, sliced into strips [4-5 whole onions] 2 cloves Garlic, sliced thin 2 whole Bay Leaf Oregano 50 ml Sherry 5 g Pimenton picante (spicy) or dulce (sweet) [1/2 Tbs] Parsley, minced, for garnish
Marinade the Tuna with Salt and Pimenton for a while, then slather with Oil and let them marinade a while longer – over night is OK.
Slice the onions into strips and sauté in Olive Oil with the Garlic until very soft and golden brown; this will take a while. It goes faster if you cover it, but remove the cover if it’s too wet. Stir occasionally. Add Pimenton and stir to cook briefly. Add the Sherry to deglaze and combine.
Meanwhile... Sear Tuna hot and fast, very briefly, to develop flavor and texture; you don’t want to cook it because you’ll finish it later in the onions and don’t want it to dry out. Remove and cut into bite-sized pieces.
Add the reserved Tuna back to the Onions and combine. Adjust Salt, Pepper, and Pimenton. Cook just a few minutes until the Tuna is barely cooked through – do not overcook the Tuna, it will become dry.
Garnish with Parsley and serve.
This is frequently served with bread to sop up any remaining juices, or roasted potatoes or rice. You could add a fresh salad with tomatoes and roasted bell peppers.
A dry white wine or Fino Sherry would go well.