Andalusian Tuna Steak with Onions | Atún encebollado
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30 min
Quick
Kifli Kukták
Autentikus andalúz halétel szaftosra pirított friss tonhalsteakkel és édeskésre karamellizált, fokhagymás-fehérboros hagymamártással. Mediterrán ízkavalkád mindössze 30 perc alatt.
Ingredients
Preparation method
Preparation and searing the tuna
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.
Preparing the onion sauce and assembly
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.
Chef's tip
When preparing tuna, moderation is key: the center of the meat should remain slightly pink (medium-rare) so it stays at its most tender and flavorful.
If you want an authentic Andalusian flavor, you can use dry Andalusian sherry (such as Fino or Manzanilla) instead of dry white wine.
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