Tuna with onions. This is a pretty simple recipe, and you can play around with it. Often people add pimentón and oregano, which I think is the more traditional way. In this case I just seasoned the tuna with salt and pepper. Also, these are just approximate measurements here. I think this was maybe a half-kilo of tuna? And I used manzanilla sherry, but you could also use fino or any other dry white wine.

Ingredients and instructions below…

• 500 grams tuna
• 2 medium onions, julienned
• 3 cloves of garlic, thinly siced
• 1/4 cup olive oil
• salt & pepper
• 1/2 cup fino or manzanilla sherry
• 1/2 cup water

Season the tuna with salt and pepper, cut into chunks and set aside.  Heat the olive oil in a sauce pan and sautée the onions and garlic on medium-low heat for approximately 15 minutes, until the onions are very soft and just starting to brown. At this point you could stir in pimentón and oregano if you want to use them.

Add the wine, turn up heat to medium, and stir until the sauce thickens slightly, then add the water and stir well. Turn heat back down to medium-low, add the tuna pieces and cook for about 8-10 minutes, turning the pieces once.