Atún Encebollado a la Andaluza

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Fresh tuna gently cooked with lots of onion, garlic, bay, oregano, paprika and a splash of sherry wine.

Serves: 4 people

Preparation time: 45 min

Ingredients

• Fresh tuna – 700 g, in large cubes
• Onions – 3 large, sliced
• Garlic cloves – 2, sliced
• Bay leaf – 1
• Sweet paprika – 1 tsp
• Dried oregano – 1 tsp
• Dry sherry or white wine – 100 ml
• Extra virgin olive oil – 4 tbsp
• Salt and black pepper – to taste

Method

STEP 1
Season the tuna with salt and pepper. Sear it very briefly in olive oil so the outside colours, then lift it out of the pan.

STEP 2
Add the onions and cook them slowly with a pinch of salt until soft and sweet. Do not rush this step; the onions are the sauce.

STEP 3
Add garlic, bay leaf, oregano and paprika. Stir for a few seconds, then pour in the sherry or wine before the paprika can burn.

STEP 4
Return the tuna to the pan and simmer gently for only a few minutes, just until the centre is cooked but still juicy.

STEP 5
Rest for 5 minutes off the heat and serve with bread or potatoes to catch the onion sauce.