World Flavors Cookbook

Atún Encebollado

Andalusian fresh tuna slowly braised with sweet onions, white wine, and bay leaf — the classic tuna tapa of the southern coasts.

Cuisine: Spain

Ingredients

• 600g fresh tuna, cubed
• 3 large onions, thinly sliced
• 3 cloves garlic
• 1 glass white wine
• 2 bay leaves
• 1 tsp sweet paprika
• 4 tbsp olive oil
• Salt and black pepper

Instructions

1. Season tuna and sear in olive oil over high heat. Set aside.
2. Reduce heat. Slowly cook onions with garlic until very soft and golden (20 minutes).
3. Add paprika and bay leaves. Add wine and reduce by half.
4. Return tuna. Simmer gently 5-8 minutes until just cooked.
5. The onion should be sweet and melting, coating the tuna.