A version of Tuna with Sweet Onions from Jerez shared in ” Moro The Cookbook”.
Ingredients
- 4 200-225g thick tuna steaks
- 1 plump garlic clove peeled and crushed to a paste with salt
- 200 ml medium dry oloroso sherry
- 3-4 tbsps olive oil
- 3 large spanish onions peeled and thinly sliced
- 1/2 small bunch flat leaf parsley roughly chopped
- 1 lemon quartered
- sea salt and black pepper
Servings:
Instructions
- First marinate the tuna. Place the tuna in a dish and rub the garlic all over. Pour over a third of the sherry and leave to sit for an hour in the fridge before cooking.
- Meanwhile place a large frying pan over a medium heat and add the olive oil. When hot, add the onion and a pinch of salt. When the onions have wilted turn down the heat and continue to cook for a good 20-30 minutes , stirring occasionally, until they are golden brown and sweet.
- Pour off any excess oil and add the remaining sherry. Simmer until the alcohol has evaporated and you have a rich nutty sauce. Set aside.
- When ready to cook the tuna heat a clean frying pan until very hot. Add a drizzle of oil followed by the seasoned tuna and fry briefly on both sides, depending on how rare you like it and the thickness of the cut.
- When almost cooked add the remaining marinade from the tuna and the onion sauce to warm through.
- Serve immediately with the parsley sprinkled on top and the lemon.
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