in Spain

Tuna as a quick snack

updated

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Ingredients for 2 servings:

  • 350 g tuna (fillet) in sushi quality
  • 1 handful of pepper(s) (pimientos, roasted peppers)
  • 1 onion(s), sweet
  • 3 cloves garlic
  • 1 tsp olive oil
  • Spice mix (Sal de Flor with smoked paprika)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with fresh tuna

Cut the tuna into thick slices. Wash the chilies. I leave them whole. Cut the onion into not-too-thin slices. Peel and slice the garlic. Place the chilies, garlic, and a little olive oil in an ovenproof dish and place in the oven preheated to 200°C. Let the chilies cook for about 10 minutes. Lightly fry the sliced ​​onions in a pan. They should still have some bite. Then add the tuna to the onions and fry on both sides, leaving the inside almost raw. In my opinion, it tastes best this way. If you don’t like that, definitely leave it pink. Serve with the chilies and season with just the sal de flor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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