ATUM DE CEBOLADA
Fresh Tuna Steak with Onions and Tomatoes
Fresh Tuna Steak with Onions and Tomatoes
Warm summer evenings, a cool glass of Vinho Verde in your hand and a gentle sea breeze mixed with the odors of freshly caught fish being grilled is what made of Algarve an unforgettable experience that brings visitors back, time after time.
Algarve has a very, very long list of traditional fish and seafood recipes, were you can find many different ways to cook tuna fish. It can be grilled, baked, boiled, served in soups or stews. My favorite way is this “cebolada” style, a fresh tuna stake or loin with onions and tomatoes, dressed along with the usual suspect ingredients of the Mediterranean cuisine.
YOU WILL NEED (serves 4):
800 gr / 1lb and 12 ¼ oz of fresh tuna stakes;
150 ml / 5 ¼ fl oz of extra virgin olive oil;
3 medium size yellow onions, sliced;
3 garlic cloves, sliced;
2 bay leaves;
1 fresh chili, sliced;
1 tablespoon of paprika;
4 medium size fresh ripe skinless tomatoes, roughly diced;
4 tablespoons of tomato paste;
Drizzle of white wine (optional);
1 teaspoon of oregano (optional);
1 handful of fresh parsley, coarsely chopped;
Salt and pepper.
METHOD:
The basic idea of this recipe is to layer all the ingredients in a saucepan before you turn on the heat. When you finish the last layer, cover with a lid and let it simmer until the ingredients are tender and the fluids are well incorporated, melted and fragrant. You just need to follow the layers order and let it cook over low heat, without stirring.
Try to use a large saucepan to split all the ingredients in tree single layers (vegetables, tuna, vegetables). If your saucepan is not so large, you just have to make more layers;
For the first layer, use onion, garlic, bay leaves, tomato, tomato paste, salt and pepper.
For the second layer, use tuna steaks previously seasoned with salt and pepper;
For the third layer, repeat the first one and so on.
When you finish all the layers, season the top with salt, pepper, chili, paprika, remaining tomato paste, olive oil, white wine, oregano and parsley (save a third for the final garnishing).
Over low heat, put the lid on the saucepan and let it simmer for around one hour. Adapt cooking time according to the saucepan size or heat intensity;
To ensure the stew is not catching on the bottom, shake the saucepan, don’t stir it;
When cooked, garnish with the remaining parsley and serve with baby potatoes, boiled with skin.
Try to use a large saucepan to split all the ingredients in tree single layers (vegetables, tuna, vegetables). If your saucepan is not so large, you just have to make more layers;
For the first layer, use onion, garlic, bay leaves, tomato, tomato paste, salt and pepper.
For the second layer, use tuna steaks previously seasoned with salt and pepper;
For the third layer, repeat the first one and so on.
When you finish all the layers, season the top with salt, pepper, chili, paprika, remaining tomato paste, olive oil, white wine, oregano and parsley (save a third for the final garnishing).
Over low heat, put the lid on the saucepan and let it simmer for around one hour. Adapt cooking time according to the saucepan size or heat intensity;
To ensure the stew is not catching on the bottom, shake the saucepan, don’t stir it;
When cooked, garnish with the remaining parsley and serve with baby potatoes, boiled with skin.
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