Tuna with onions is a traditional stew from southern Spain and the Mediterranean. The caramelized onion softens the power of the fresh tuna while the peppers provide color and vitamins. A blue fish dish rich in omega-3 fatty acids, ready in less than 40 minutes.
Mediterranean
Tuna with onions with peppers and black olives
Tuna with onions with colored peppers and black olives. Quick Mediterranean stew, with blue fish, colored peppers and olives.
- Spain
- MAIN COURSES
- Light
- High protein
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 38 g
- Fiber 3 g
- Carbohydrates 12 g
- Fat 12 g
- Sodium 480 mg
Story behind the dish
Preparation
Onion tuna with peppers and black olives is a preparation from Spain with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 700 g of fresh tuna in thick cubes.
- Have ready: 3 large onions, finely julienned.
- Have ready: 2 red peppers in strips.
- Have ready: 1 green pepper in strips.
- Have ready: 100 g black olives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
In a large pot
In a large saucepan, heat the oil and sauté the onion and garlic over low heat for 20 minutes until caramelized. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the peppers and cook 8 more minutes.
Add the peppers and cook 8 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the paprika
Add paprika, bay leaf and thyme; stir 1 min. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
-
Pour the wine and let the alcohol evaporate for 3 min
Pour the wine and let the alcohol evaporate for 3 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Season the tuna with salt and pepper and place it on the sauce.
Season the tuna with salt and pepper and place it on the sauce. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Cover and cook for 6-8 minutes over low heat (the tuna should be slightly...
Cover and cook for 6-8 minutes over low heat (the tuna should be slightly pink inside). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the black olives
Add the black olives, heat for 2 minutes and serve. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
- Don't overcrowd the pan: the oil should be hot but not smoking.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.