dinner · dairy-free
Spanish tuna with sherry onions
Seared tuna steaks topped with slowly cooked sherry-vinegar onions and a hint of oregano. The onions do most of the work.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Slice the onions and garlic thinly. Blot the tuna dry and season with half the salt.
-
2
Heat half the oil in a skillet and sear the tuna until the center reaches 63°C (145°F). Move it to warm plates.
-
3
Cook the onions with the remaining oil and salt for 12 to 15 minutes, until soft.
-
4
Stir in the garlic and oregano for 30 seconds, then add the vinegar and 2 tablespoons of water. Cook it down briefly and spoon over the tuna.
