TUNA WITH ONIONS - ATUNLO - Auténtico Atún Salvaje
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40 min.





  • Diced tuna
  • 3 medium size onions
  • 2 cloves of garlic
  • 10 tablespoons of olive oil (about 100ml)
  • 1 tablespoon of sherry vinegar
  • 1\2 glass of water
  • 1\2 tablespoon sweet paprika
  • 1\2 tablespoon dried oregano
  • 1 bay leaf
  • Salt and black pepper



  • Defrost the diced tuna in the fridge (12 hours).
  • Season the diced tuna with a pinch of salt and pepper. Set aside
  • Peel the onions and cut them into long, thin strips (julienne). Peel the garlic and cut them into slices. Set aside.
  • In a low skillet or saucepan, put 6 tablespoons of oil, sear the diced tuna 60 seconds on each side, leaving the inside raw. Set aside
  • In the same pan, add 4 tablespoons of oil and brown the garlic. Then add the onions, bay leaf and salt. Leave on medium heat 20-30 minutes.
  • When the onions are tender, raise the heat and add the vinegar, wait for it to evaporate stirring well


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