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Atún Encebollado | Andalusian Tuna Steak with Onions
(0)
35 min
Under an hour
Knuspr-Küche
Saftig angebratenes Thunfischsteak auf einem Bett aus langsam karamellisierten Zwiebeln, verfeinert mit trockenem Weißwein, Knoblauch und edlem geräuchertem Paprikapulver. Ein andalusischer Küstenklassiker voller mediterranem Geschmack!
Preparation method
Preparation
Pat the fresh tuna fillet dry, portion into approx. 2–3 cm thick steaks if necessary, and season both sides with a little sea salt and freshly ground pepper. Peel the onions, halve them, and cut into fine strips. Slice the garlic cloves thinly. Roughly chop the parsley.
Searing the tuna
Heat 2 tbsp olive oil in a wide frying pan over high heat. Add the tuna steaks and sear for only about 1 minute on each side so that a nice browned crust forms on the outside while the center remains juicy and medium-rare. Immediately remove the steaks and set aside on a plate.
Braising the onion sauce
Reduce the heat to medium and add the remaining 2 tbsp olive oil to the pan. Add the onion strips, garlic slices, and bay leaves, and season with a little sea salt. Cook gently over medium to low heat for about 12–15 minutes, stirring regularly, until the onions are wonderfully soft, sweet, and lightly browned.
Chef's tip
Do not overcook the tuna: Fresh tuna behaves like beef steak – it tastes best juicy and medium-rare in the center ('a punto'). Cooking it for too long will make it dry.
Patience with the onions: The Andalusian secret lies in slowly cooking the onions until soft. By gently braising them, they unfold their natural sweetness and complement the savory fish and the delicate acidity of the white wine perfectly.
Ingredients
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