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…
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This isn’t so much a recipe as just a great idea – came across it on Twitter the other day and now can’t remember who posted it. Anyhow, you just take some fresh tuna steaks, lightly salt & pepper them and set aside. Then sautée some spring onion and garlic in olive oil; when nicely browned push to one side of the pan and add the tuna. When the tuna is cooked to your liking splash some soy/soya sauce into the pan, turn tuna to coat in sauce. Done!
Very simple and very tasty.
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This dish was inspired by a lovely tuna ventresca marinated in soya sauce and served with black olive paté that I had the other day at La Azotea, which somehow ended up as brochettes and I forgot the olive paté. Anyhow, they were delicious and super easy to make – can’t wait to try them on the barbeque!
Ingredients and instructions below…