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Spain · Yellowfin Tuna

Tuna Smothered in Onions, Cádiz Style

Atún Encebollado

In the tuna towns of Cádiz, chunks of tuna are buried in a mountain of onions cooked slowly in olive oil with bay, garlic and a splash of fino sherry until sweet and golden.

  • Prep 15 min
  • Cook 50 min
  • Serves 4
  • Level Easy
Photo: Soledadsanjose · CC BY-SA 3.0
Served with: Poor Man’s Potatoes ↓En Español

Ingredients

Tap each item as you gather it.

For the tuna

For the onions

Method

Step by step, the way it is done on the island.

  1. Season the tuna. Season the tuna chunks with salt and pepper and leave them at room temperature while the onions cook.
  2. Cook the onions slowly. Warm the olive oil in a wide pot. Add the onions, garlic, bay leaves and a pinch of salt. Cook over low heat, covered, for 30 minutes, stirring now and then, until very soft and lightly golden.
  3. Add paprika and wine. Stir in the paprika, pour in the sherry and let it bubble 2 minutes. Add the stock and simmer 5 minutes.
  4. Cook the tuna. Nestle the tuna into the onions, cover and cook over low heat 6–8 minutes, turning once, until just cooked through but still juicy.
  5. Rest and serve. Take it off the heat, rest 5 minutes, scatter with parsley and serve with patatas a lo pobre and bread for the sauce.

On the side

The side dish that belongs with it, full recipe included.

Andalusia, Spain

Poor Man’s Potatoes

Patatas a lo Pobre

Potatoes, onion and green pepper slowly poached in olive oil until meltingly soft. An Andalusian classic for grilled or baked fish.

  • Prep 10 min
  • Cook 30 min
  • Serves 4
  • Level Easy

You need

  • 2 lb (900 g) potatoes, peeled
  • 1 large onion, sliced thin
  • 1 green bell pepper (or 2 Italian frying peppers), in strips
  • 3 garlic cloves, sliced
  • 1 cup olive oil
  • 1 tsp salt
  • 1 tbsp sherry vinegar (optional)
  • 1 tbsp chopped parsley

How to make it

  1. Slice. Cut the potatoes into thin rounds about ⅛ inch (3 mm) thick. Salt them along with the onion and pepper.
  2. Poach in oil. Warm the olive oil in a wide pan over medium-low heat. Add the potatoes, onion, pepper and garlic. Cook gently 20–25 minutes, turning now and then, until soft but not browned.
  3. Crisp a little. Turn the heat up to medium for the last 3–4 minutes so a few edges turn golden.
  4. Finish. Lift out with a slotted spoon, sprinkle with the vinegar and parsley, and serve warm.

Photo: Lablascovegmenu from London · CC BY 2.0

More ways to cook Yellowfin Tuna

Same fish, a different corner of the sea.

Lima, PeruYellowfin Tuna Tiradito, Nikkei Style
Funchal, Madeira, PortugalMadeira Tuna Steaks
Boston Bay, JamaicaJamaican Jerk Tuna Steaks
Honolulu, HawaiiHawaiian Shoyu Ahi Poke