Atun Encebollado (Stewed Tuna in Onions)

This is one of my all time favourite local dishes where we live.  If you love fresh tuna, you will LOVE this dish.  Almost every tapa bar will have this on their menu as a tapa, side dish or main course.  It is truly hearty, filling and delicious.  It is great on it's own with bread, or with potatoes or french fires.  Quite often here, it will be served directly over french fires.  That is how my 10 year old loves it. 

You can use frozen tuna steaks for this recipe, but I highly recommend fresh tuna for a better taste and texture.  You just can't beat it.  However, I know fresh tuna isn't available everywhere, so the frozen can be substituted and still tastes nice.

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Atun Encebollado

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This dish can just as easily be served with crusty bread, as it really is a stew.  So basic and so delicious.  Easily on the top 10 list in this house.

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Because tuna is a meaty fish, this is quite a substantial dish.  It is quite common around these parts to have it served as just a tapa with bread sticks.  I like it that way as well, but my favourite is probably over french fries like my kids.

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Atun Encebollado (Stewed Tuna in Onions)

Serves 6  /  Prep time:  15 minutes  /  Cook time:  45 minutes

Ingredients

1 lb/500 grams of fresh tuna, cut into bite size pieces
1/2 Cup/120 ml of white cooking wine
1 Cup/240 ml of fish stock
2 large onions, thinly sliced
4 garlic cloves, crushed
1 Teaspoon of sweet paprika
1-2 bay leaves
Olive oil
2 Tablespoons of lard (optional)
Salt and pepper

Method

In a large skillet set over high heat add olive oil and garlic.  Toss in the onions and brown for a few minutes.  Reduce heat to low and add a small amount of the wine.  Caramelize the onions.  This will take about 10-15 minutes.  Stir the onions while they are caramelizing.  If you notice them sticking to the pan, add a little splash of water.  Once you have done this turn the heat back to high and add the tuna.  Sear the tuna for a few minutes and add all the stock and remaining wine with bay leaves.  Immediately turn the heat to low and cover.  Simmer for about 10 minutes.  Remove pan from heat and let stand for 15 to 20 minutes to infuse the flavours. 

Personally, I like to make this in advance and serve it later on by reheating it.  I find the tuna is more tender and it just taste better. 

We like to serve it with Roasted Rosemary Potatoes and a chilled glass of white wine!

Click the downloadable link below to print recipe!

atun_encebollado.pdf
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