Andalusian Tuna Steak with Onions | Atún encebollado

Thoroughly pat the tuna steaks dry with paper towels, then season both sides with salt and pepper. Slice the yellow onions into thin half-moons (julienne), and thinly slice the garlic.

Heat 20 ml of extra virgin olive oil in a heavy-bottomed skillet over medium-high heat. Add the tuna steaks and sear for just 1-1.5 minutes per side so they get a nice crust on the outside while staying juicy and pink in the center. Transfer the fish to a plate and set aside.

Pour the remaining 20 ml of olive oil into the same skillet. Add the thinly sliced onions, garlic, bay leaves, and a pinch of salt. Cook and caramelize over low-medium heat for about 15-20 minutes, until the onions are completely soft and turn a deep golden brown.