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Atún encebollado | Spanish Tuna with Onions
(0)
40 min
Under an hour
Gurkerl Küche
Ein Klassiker der andalusischen Küstenküche: Saftig angebratenes Thunfischfilet, sanft geschmort auf einem Bett aus süßlich karamellisierten Zwiebeln, verfeinert mit Weißwein und einem Hauch Essig. Authentisch, aromatisch und blitzschnell zubereitet.
Preparation method
Preparation
Pat the tuna fillet dry with paper towels and cut into approx. 3 cm thick steaks or bite-sized medallions. Lightly season with salt. Peel the onions, cut them in half, and slice into thin strips. Peel the garlic and slice thinly.
Wash the fresh parsley, shake dry, and finely chop. Have the white wine and white wine vinegar ready.
Searing the Tuna & Simmering the Onion Sauce
Heat 2 tbsp of olive oil in a wide skillet over high heat. Add the tuna pieces and sear fiercely for only about 1 minute on each side so that they brown on the outside while remaining translucent and raw on the inside. Remove the fish and set aside on a plate.
Chef's tip
Do not overcook the tuna under any circumstances: Tuna becomes dry if cooked for too long. Searing quickly over high heat and allowing it to gently finish in the warm onion sauce keeps the meat wonderfully juicy and medium-rare in the center.
Be patient with the onions: The secret to a perfect Atún encebollado lies in slowly sautéing the onions over moderate heat. They should caramelize softly and sweetly, without burning.
Ingredients
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