TUNA WITH ONIONS - RAG - Royal Academy of Gastronomy

Preparation time: 15 min - Cooking time: 15 min

People 6

1 kg tuna
4 onions
Extra virgin olive oil
200 g dry white wine
20 g white wine vinegar
100 g water
Sal Island

Remove the skin and bones from the tuna and season. Brown over high heat and set aside.

Peel and chop the onions into julienne strips. Stew with a little salt in the same pot as the tuna, over low heat until they begin to brown.

Water with wine, vinegar and water. When it starts to cook, add the tuna and cook for about 5 more minutes.

Note: The tuna can be sliced, tacos or loins.

See all recipes with origin: Andalusia

ONIONED TUNA