Spanish Tuna with Onions | Juicy Andalusian Dish

Rinse the red tuna, pat it dry with paper towels, then cut it into bite-sized cubes of about 3-4 cm. Season with a pinch of salt and freshly ground black pepper.

Peel the onions and slice them into thin half-rings. Peel the garlic cloves and slice them thinly.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the tuna cubes and sear them for just 1-1.5 minutes per side until browned on the outside but still juicy on the inside. Transfer the tuna to a plate and set aside.