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Atún Encebollado Gaditano

Serves 4 to 6 Entree seafood, Fish

Atún Encebollado Gaditano

Atún Encebollado Gaditano is a staple of Cádiz, a coastal city where the sea's bounty meets the land's warmth. This dish is celebrated in homes across the region, often cooked without a second thought, as familiar as the sound of waves against the shore. It's an everyday treasure, reflecting the simplicity and abundance of local ingredients, shared among family members at the table.

Expect a harmony of rich and savory notes, where the tender tuna mingles with the sweetness of caramelized onions and the depth of dry fino sherry. The gentle heat of sweet pimentón and the fragrant touch of bay leaves and oregano enhance each bite, making it a comforting and satisfying meal that speaks directly to the heart of Andalusian home cooking.

Ingredients

  • 800 gtuna loin — cut into thick cubes
  • 4onions — thinly sliced
  • 6 clovesgarlic — sliced
  • 200 mldry fino sherry
  • 2 tbspsherry vinegar
  • 1 tbspsweet pimentón
  • 2bay leaves
  • 1 tspdried oregano
  • 6 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the tuna loin, ensuring it is clean and dry. This prevents the fish from steaming in its own moisture and allows it to sear properly. Cut the tuna into large cubes, approximately 3-4 cm each, and set aside.
  2. Peel and thinly slice the 4 onions. In a large, heavy-bottomed skillet, heat 6 tablespoons of extra virgin olive oil over medium heat. Add the onions and cook slowly, stirring occasionally, until they become soft and translucent, about 10-15 minutes. The onions should release their sweetness and begin to caramelize slightly, turning a light golden color.
  3. While the onions are cooking, peel and thinly slice the 6 cloves of garlic. Once the onions are ready, add the garlic to the skillet and continue to cook for another 2-3 minutes until the garlic becomes fragrant and lightly golden.
  4. Add 1 tablespoon of sweet pimentón to the skillet, stirring well to coat the onions and garlic. This will give the dish its characteristic smoky aroma. Add 2 bay leaves and 1 teaspoon of dried oregano, stirring to combine.
  5. Pour in 200 ml of dry fino sherry and 2 tablespoons of sherry vinegar. Stir to deglaze the pan, scraping up any bits stuck to the bottom. Allow the mixture to simmer gently until the liquid reduces slightly and the flavors meld together, about 5 minutes.
  6. Season the tuna cubes with fine sea salt and black pepper to taste. Gently add the tuna to the skillet, nestling the pieces among the onions. Cook the tuna over medium heat, shaking the pan occasionally to ensure even cooking, until the fish turns opaque and just firm, about 3-4 minutes. Be careful not to overcook, as the tuna should remain tender.
  7. Once the tuna is cooked, remove the skillet from the heat. Taste the sauce and adjust seasoning if necessary. Serve the Atún Encebollado Gaditano immediately, finishing with a drizzle of extra virgin olive oil for added richness.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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