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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Another great recipe from guest contributor, fellow foodie & friend WeeRascal…
Everyone has their own theory about how best to kill lobster. Below is a link that will help you. Either way, you need to boil it. There should be 10 minutes at a boil for the first pound of lobster, and three minutes for every following pound. Unfortunately, this dish isn’t very linear and you will have several things on the go at the same time, but I have tried to explain the sequence as best I can.
Ingredients and instructions below…