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Atún encebollado

Name: Atún encebollado
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Spanish
Ingredients: 100 ml olive oil; 1 kg onions; 4 cloves garlic; 2 bay leaves; 8 black peppercorns; 1 tsp sweet paprika; 100 ml fino sherry or dry white wine; 700 g tuna steak; 1.5 tsp salt

Atún encebollado: Barbate tuna stewed in a deep pile of slow-cooked onions

Features:

High protein Dairy free

Cuisine:

Spanish

When the almadraba nets bring bluefin tuna ashore in Barbate and Zahara de los Atunes in May and June, households along the Cádiz coast make atún encebollado: chunks of tuna braised in a mountain of onions cooked down until sweet and golden, with bay, pepper and a splash of fino. Any good tuna steak works the rest of the year. This recipe uses wine; the alcohol-free option is in the ingredient note. Chef's tip: the onions take the time, the tuna does not; add it only for the last few minutes, or it turns dry and grey.

Total time: 65 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

½ cup olive oil
2 ¼ lb onionshalved and thinly sliced
4 cloves garlicsliced
2 bay leaves
8 black peppercorns
1 tsp sweet paprika
½ cup fino sherry or dry white winealcohol-free: 100 ml water with 1 tbsp sherry vinegar
1 ½ lb tuna steakcut into 4 cm chunks
1 ½ tsp salt

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Method

0/5 done

Step 1: Heat ½ cup olive oil in a wide casserole over a medium-low heat. Add 2 ¼ lb onions, 4 cloves garlic, 2 bay leaves and 8 black peppercorns with half of ¾ tsp salt.
Step 2: Cook slowly, stirring every few minutes, for 35–40 minutes, until the onions have collapsed to about a third of their volume and are soft, sweet and pale gold. A common mistake is raising the heat to hurry them: they scorch and turn bitter before they turn sweet.
40 min
Step 3: Stir in 1 tsp sweet paprika, then pour in ½ cup fino sherry or dry white wine and let it bubble for 2 minutes until the sharp smell of alcohol has gone.
2 min
Step 4: Season 1 ½ lb tuna steak with the rest of ¾ tsp salt and nestle it into the onions. Cover and cook over a low heat for 6–8 minutes, turning the pieces once, until the tuna is just opaque all the way through and flakes when pressed.
8 min
Step 5: Take off the heat and rest for 5 minutes, covered. Serve with bread or fried potatoes.
5 min

Nutrition per serving

Calories: 450 kcal
Protein: 44 g
Carbs: 18 g
Fat: 22 g
Fibre: 3 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does atún encebollado take?: About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of onions?: 2 shallots per onion.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.

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