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Atum de Cebolada à Madeirense

Serves 4 to 6 Entree seafood, Fish

Atum de Cebolada à Madeirense

In Madeira, Atum de Cebolada à Madeirense is a staple of home cooking, capturing the island's straightforward approach to food. This dish is a celebration of local flavors, where fresh tuna from the Atlantic meets the warmth of sweet paprika and dry white wine. It's traditionally enjoyed as a comforting meal, offering a taste of Madeira's culinary simplicity without the need for elaborate presentation.

The dish marries the robustness of tuna with the mellow sweetness of onions and ripe tomatoes, all simmered in a generous splash of olive oil. The aromatic duo of garlic and bay leaves weaves through each bite, while a hint of oregano ties it all together. The result is a hearty, flavorful stew that brings the essence of Madeira to your table, seasoned simply with fine sea salt and black pepper.

Ingredients

  • 4thick tuna steaks
  • 4onions — sliced into rings
  • 4ripe tomatoes — sliced
  • 6 clovesgarlic — sliced
  • 2bay leaves
  • 120 mldry white wine
  • 1 tbspsweet paprika
  • 120 mlolive oil
  • 800 gpotatoes — boiled
  • 2 tbspdried oregano
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the tuna steaks. Rinse each of the 4 thick tuna steaks under cold water and pat them dry thoroughly with paper towels. This ensures that they will sear properly rather than stew in their own juices.
  2. Peel and slice 4 onions thinly, and set them aside. Crush and finely chop the 6 cloves of garlic. In a large, heavy-bottomed pan, heat 120 ml of olive oil over medium heat. Add the garlic and cook gently until it releases its aroma, being careful not to let it brown.
  3. Add the sliced onions to the pan, stirring occasionally. Cook them slowly until they become soft and translucent, which should take on a slightly sweet aroma. This is your refogado, the flavorful base of the dish.
  4. While the onions are cooking, peel and dice 4 ripe tomatoes. Once the onions are ready, add the tomatoes to the pan along with 2 bay leaves and 1 tablespoon of sweet paprika. Stir to combine and let the mixture cook until the tomatoes break down into a sauce.
  5. Pour in 120 ml of dry white wine, stirring to deglaze the pan and incorporate any browned bits from the bottom. Allow the mixture to simmer until it reduces slightly and thickens, which will concentrate the flavors.
  6. Season the tuna steaks with fine sea salt and black pepper to taste. Gently place them into the pan on top of the onion and tomato mixture. Cook the tuna, shaking the pan occasionally, until the steaks turn opaque and are just firm to the touch, ensuring they remain whole.
  7. While the tuna is cooking, peel and cut 800 g of potatoes into chunks. Boil them in salted water until tender, then drain and set aside. Sprinkle 2 tablespoons of dried oregano over the potatoes for added flavor.
  8. To finish, drizzle a thread of raw olive oil over the tuna and taste the sauce for salt, adjusting if necessary. Serve the tuna steaks immediately with the potatoes on the side, ensuring the sauce remains glossy and vibrant.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

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

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