Ingredients for Tuna & Onions (serves 4):
800 grams of tuna
3 medium onions (about 750 grams)
2 cloves of garlic
10 tablespoons olive oil (about 100 ml)
1 tablespoon sherry vinegar (if you have a good vinegar is best to not use one)
1/2 cup of water
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 bay leaf
salt and pepper
Recipe for Tuna with Onions (for four people):
Let's peel the onion and cut it into strips, ie long, thin strips. Peel the garlic and cut into slices.
To prepare this recipe you need the tuna cubes cut about 2 inches square. Ask the fishmonger to cut what you "to encebollar" or "taquitos" or if you prefer to do it at home. When I have to taquitos season with salt and pepper to taste.
In a shallow pan to put over medium-high heat 6 tablespoons oil 10. When oil is hot add the tuna to catch some color. When lightly browned on all sides to withdraw tuna a bowl and reserve. It's best to do this step by adding the tuna to the pan in two or three batches.
Now check the oil in the pan you had booked (4 tablespoons) and add the sliced garlic. Let them brown.
When they caught color add garlic onion, bay leaf and half teaspoon salt.
Leave over medium heat until onion is tender (20 to 30 minutes).
When the onion is ready up the heat and add a tablespoon of vinegar. Scratch for 1 minute the bottom of the pan with a wooden spoon to release flavors tuna left.
Now away from the heat, add the oregano and paprika and stir for the 1st seconds.
Then add the water and tuna that we had booked. Leave on medium heat until the water evaporates.
Test if needed salt and add a pinch more. And presto, out of the kitchen and to eat!
To eat:
When you throw the tuna oil is suitable not add all tuna at a time. As I said the other day, in the recipe for chicken in sauce, when we fry something much better to do it in batches because if we add all at once lowers the oil temperature and instead of browning the food we get is it starts to drop water and cook instead of skipping or fried.
To make the dish look perfect tuna should not be passed (or will be dry) and onion should be very tender, so do the two processes separately to give each its point.
With the initial sauteed tuna we give it is almost cooked. Then when you add in the end by the water we do is using water as a vehicle to blend all the flavors of the recipe and the atún.Además hot water makes the onion is more mellow.
For the onion is well tender us all we have to do is leave enough time to fire. Before turning to point 7 is important to ensure that is tender and the easiest way to tell is by testing ... ;) If you still chewy leave it until soft.
One more thing, tuna taquitos cut is a bit delicate and so should be handled with care as we elaborate our recipe to be a tuna we flaked onions
800 grams of tuna
3 medium onions (about 750 grams)
2 cloves of garlic
10 tablespoons olive oil (about 100 ml)
1 tablespoon sherry vinegar (if you have a good vinegar is best to not use one)
1/2 cup of water
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 bay leaf
salt and pepper
Recipe for Tuna with Onions (for four people):
Let's peel the onion and cut it into strips, ie long, thin strips. Peel the garlic and cut into slices.
To prepare this recipe you need the tuna cubes cut about 2 inches square. Ask the fishmonger to cut what you "to encebollar" or "taquitos" or if you prefer to do it at home. When I have to taquitos season with salt and pepper to taste.
In a shallow pan to put over medium-high heat 6 tablespoons oil 10. When oil is hot add the tuna to catch some color. When lightly browned on all sides to withdraw tuna a bowl and reserve. It's best to do this step by adding the tuna to the pan in two or three batches.
Now check the oil in the pan you had booked (4 tablespoons) and add the sliced garlic. Let them brown.
When they caught color add garlic onion, bay leaf and half teaspoon salt.
Leave over medium heat until onion is tender (20 to 30 minutes).
When the onion is ready up the heat and add a tablespoon of vinegar. Scratch for 1 minute the bottom of the pan with a wooden spoon to release flavors tuna left.
Now away from the heat, add the oregano and paprika and stir for the 1st seconds.
Then add the water and tuna that we had booked. Leave on medium heat until the water evaporates.
Test if needed salt and add a pinch more. And presto, out of the kitchen and to eat!
To eat:
When you throw the tuna oil is suitable not add all tuna at a time. As I said the other day, in the recipe for chicken in sauce, when we fry something much better to do it in batches because if we add all at once lowers the oil temperature and instead of browning the food we get is it starts to drop water and cook instead of skipping or fried.
To make the dish look perfect tuna should not be passed (or will be dry) and onion should be very tender, so do the two processes separately to give each its point.
With the initial sauteed tuna we give it is almost cooked. Then when you add in the end by the water we do is using water as a vehicle to blend all the flavors of the recipe and the atún.Además hot water makes the onion is more mellow.
For the onion is well tender us all we have to do is leave enough time to fire. Before turning to point 7 is important to ensure that is tender and the easiest way to tell is by testing ... ;) If you still chewy leave it until soft.
One more thing, tuna taquitos cut is a bit delicate and so should be handled with care as we elaborate our recipe to be a tuna we flaked onions
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